Tom Yum Peanut Coconut & Chicken Curry
with Veggies & Jasmine Rice
- Peanuts
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
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.
Ingredients
1 sachet
Chicken Stock Pot
1 packet
Coconut Milk
1
Carrot
1 packet
Jasmine Rice
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
330 g
Chicken Breast
1 packet
Coriander
1 packet
Crushed Peanuts
(Contains: May contain traces of allergens, Peanuts, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat;)
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: Gluten, May contain traces of allergens, Soy;)
Utensils
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!
