Double Thai-Style Chicken & Green Bean Curry
with Asian Greens & Garlic Rice
A bowl of chicken curry is just what the doctor ordered. This one comes laced with Thai flavours that soak up the rice, chicken and veggies to perfection. A sprinkling of chilli flakes will also help kicking things up a notch.
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 clove
garlic
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Asian greens
1 packet
green beans
½
lemon
2 packet
chicken breast
1 sachet
satay seasoning
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
pinch
chilli flakes
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¼ tsp
salt
1 tsp
vinegar (white wine or rice wine)
¾ cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. Drain and rinse white rice. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice), rice and a generous pinch of salt and bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove 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. • Trim and halve green beans. • Slice lemon into wedges. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Cook in batches if your pan is getting crowded. • Transfer to a plate. season and set aside.
• While chicken is cooking, return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 2-3 minutes. • Add satay seasoning and gingerlemongrass paste and cook, until fragrant, 1 minute.
• Stir in coconut milk, the salt, the vinegar, water (for the soup) and brown sugar. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Stir in Asian greens and cook, until wilted, 1 minute. • Remove from heat and add cooked chicken and a generous squeeze of lemon juice, stirring, until combined. Season to taste.
• Divide garlic rice between bowls. Serve with Thai-style chicken and green bean curry and any remaining lemon wedges. • Sprinkle curry with a pinch of chilli flakes (if using). Enjoy!