Coconut Satay Chicken Curry
with Fragrant Rice & Asian Veg
This one is just like takeaway, only better and quicker! Satay seasoning and coconut milk are the stars of this dish, taking centre stage in creating the creamiest curry for the chicken and veggies to absorb. This one will be whipped up in a flash!
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.
Ingredients
1
Jasmine Rice
(May be present: Wheat, Gluten, Soy. )
2
Asian Greens
1
Chicken Thigh
1
Satay Seasoning
1
Garlic Paste
1
Coconut Milk
Not included in your delivery
1
olive oil
water
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
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 the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop Asian greens. • Cut chicken thigh into 2cm chunks.
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Reduce heat to medium, then add satay seasoning and garlic paste and cook until fragrant, 1 minute. • Stir in Asian greens, coconut milk, the soy sauce, vinegar and a splash of water until wilted and combined, 2-3 minutes. Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside!
• Divide rice and coconut satay chicken curry between bowls to serve. Enjoy!