Chicken & Pumpkin Red Curry
with Roasted Cashews & Jasmine Rice
You'll have no problems getting your veggies in with this creamy, cracking curry. The only way to improve it? Sprinkle with cashews for some crunch. Tick!
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.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
2 clove
garlic
½ sachet
vegetable stock powder
1 packet
chicken breast
1
carrot
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 packet
ginger paste
1 bag
Peeled & Chopped Pumpkin
1 bag
Pea Pods
2 tin
coconut milk
1 packet
Plant-Based Coconut Yoghurt
(May be present: Milk. )
½ tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
olive oil
1.25 cup
water
½ tbs
brown sugar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the pumpkin between two trays.
• Meanwhile, add the water and a generous pinch of salt to a medium saucepan. • Bring to the boil, then add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and all water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Thinly slice carrot into half-moons. • Trim pea pods. • Finely chop garlic. • Cut the chicken breast into 2cm chunks.
• SPICY! You may find the curry paste hot. Add less if you're sensitive to heat. • Heat a large frying pan over high heat with a drizzle of olive oil, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot and pea pods, tossing, until slightly softened, 3-4 minutes. • Add ginger paste, Thai red curry paste (see ingredients) and garlic and cook until fragrant, 1-2 minutes.
• Add coconut milk, the brown sugar, vegetable stock powder (see ingredients) and soy sauce. • Return the chicken (plus any resting juices) to the pan. Increase heat to high. Bring to the boil, then reduce heat to medium. Simmer until slightly thickened, 3 minutes. • Stir in the roasted pumpkin. Remove from heat.
• Divide jasmine rice between bowls. • Top with Thai pumpkin and chicken red curry. • Top with a dollop of coconut yoghurt. Sprinkle with roasted cashews to serve. Enjoy!