Lime & Coconut Chicken
with Jasmine Rice
Keep things light tonight with a really fresh, zingy way to serve up your chicken. With a little chilli, some lime and coconut cream, you’ll be loving every morsel of this simple supper.
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
green chilli
1 clove
garlic
1
lime
½ bunch
coriander
1 tin
coconut cream
1 packet
chicken thigh
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
snow peas
Not included in your delivery
1 tsp
fish sauce
(Contains Fish;)
3 cup
water
1 tsp
olive oil
Nutritional Values
Utensils
Cooking Steps
Bring a kettle of water to the boil. Rinse the Jasmine rice well. Zest and juice the lime. Deseed and roughly chop the green chilli (keep the seeds in if you like heat!). Peel and crush the garlic. Pick the coriander leaves. Trim the snowpeas.
To make the marinade, process the lime zest and juice, green chilli, garlic, coriander, fish sauce and 1/2 of the coconut cream in a small food processor until it forms a thick paste. Transfer to a medium bowl, add the chicken thigh and toss to coat. Set aside. TIP: If you don’t have a food processor chop ingredients finely and combine in a medium bowl.
Place the Jasmine rice and the water (for rice) in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes, or until the rice is soft. Drain.
Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Pick up the chicken thigh with tongs, letting any excess marinade drip back into the bowl. Add the chicken to the pan and cook for 3-4 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover with foil. Add any excess marinade and the remaining coconut cream to the frying pan. Bring to the boil and then remove from the heat.
Place the snow peas in a heatproof bowl and cover with the boiling water from the kettle. Set aside for 2 minutes, or until bright green and tender. Drain.
Divide the Jasmine rice between bowls, top with snowpeas and chicken. Spoon over the lime, chilli and coconut sauce.