Tom Yum Peanut Coconut & Chicken Curry

Name: Tom Yum Peanut Coconut & Chicken Curry with Veggies & Jasmine Rice
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 sachet Chicken Stock Pot; 1 packet Coconut Milk; 1 Carrot; 1 packet Jasmine Rice; 330 g Chicken Breast; 1 packet Coriander; 1 packet Crushed Peanuts; 1 packet tom yum paste; 1 packet Asian Greens; brown sugar; 1 drizzle olive oil; 1 cup water; 1 drizzle soy sauce

with Veggies & Jasmine Rice

Up to 180$ + Free Treats / Extras for Life

Creamy coconut and chicken curry has never tasted better, especially when you have our new Tom Yum Paste on hand. Stir it in with some coconut milk, soy sauce and crushed peanuts and you'll have a curry worth staying in for.

Allergens:

Peanuts

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chicken Stock Pot

1 packet

Coconut Milk

Carrot

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

330 g

Chicken Breast

1 packet

Coriander

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1 packet

tom yum paste

1 packet

Asian Greens

Not included in your delivery

brown sugar

1 drizzle

olive oil

1 cup

water

1 drizzle

soy sauce

(Contains: Soy; May be present: Gluten.)

Nutritional Values

Energy (kJ)3164 kJ

Calories756 kcal

Fat27.5 g

of which saturates17.8 g

Carbohydrate75.9 g

of which sugars11.3 g

Dietary Fibre23.1 g

Protein48.3 g

Sodium1296 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

• Add the water to a medium saucepan and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice
is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don’t peek!

• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens.
• Cut chicken breast into 2cm chunks.

Little cooks: Help wash the veggies!

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of
olive oil over high heat. Cook chicken and carrot, tossing, until chicken is
browned, 4-5 minutes.
• Reduce heat to medium, cook Asian greens, until just wilted, 1-2 minutes.
• Stir in coconut milk, tom yum paste, chicken stock, the soy sauce, brown
sugar and vinegar, then cook until slightly reduced, 2-3 minutes. Stir
through crushed peanuts and season with salt and pepper to taste.

TIP: Chicken is cooked when it is no longer pink inside.
Little cooks: Help stir in the peanuts. Be careful, the pan is hot!

• Divide jasmine rice between bowls.
• Top with tom yum peanut coconut and chicken curry, spooning over any
remaining sauce from the pan.
• Tear over coriander to serve. Enjoy!

Little cooks: Add the finishing touch by tearing over the coriander!