Easy Thai Coconut Chicken
with Veggies & Jasmine Rice
When you combine tender chicken and colourful veggies with a ginger-garlic coconut sauce, the result is a fragrant Thai-style creation that's sure to keep everyone satisfied.
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
capsicum
1
carrot
1 tin
coconut milk
1 packet
crispy shallots
2 clove
garlic
1 packet
ginger paste
1 bag
green beans
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
½
long red chilli (optional)
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
chicken thigh
Not included in your delivery
olive oil
½ tbs
sugar
1.25 cup
water
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, bring the water to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Trim green beans and slice into thirds. Roughly chop capsicum. Finely grate garlic. • Cut chicken thigh / chicken breast into 2cm pieces. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken, tossing, until browned, 3-4 minutes. Season with salt and pepper and transfer to a plate.
TIP: If your pan is getting crowded, cook in batches for the best results!
• Return pan to a medium-high heat with a drizzle of oil. • Cook carrot, stirring, until softened, 5 minutes. Add ginger paste and garlic and cook until fragrant, 1 minute. Reduce heat to medium. • Add coconut milk, oyster sauce and sugar and stir to combine. • Stir in the green beans and chicken (plus any resting juices). Bring to a simmer. Cook until veggies are tender, 3-4 minutes. Season.
• Thinly slice long red chilli (if using). • Divide jasmine rice between bowls. Top with Thai coconut chicken. Sprinkle with chilli and crispy shallots to serve.