Mild Thai Red Chicken Curry
with Veggies & Peanuts
Tonight, it's time to master one of those delectable takeaway menu staples, the Thai red curry. Once you've got this one in your repertoire, you'll find it's a crowd-pleaser of the highest order!
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
2 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
2 clove
garlic
1 unit
capsicum
2 unit
carrot
1 head
broccoli
1 unit
zucchini
1 unit
lime
2 leaves
kaffir lime leaves
1 packet
chicken thigh
1 sachet
mild Thai red curry paste
½ tin
coconut cream
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
2.5 cup
water (for the rice)
1.5 tbs
soy sauce
(Contains Gluten, Soy;)
2 tsp
brown sugar
½ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
Add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice and stir, then cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the 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!
While the rice is cooking, finely chop the garlic (or use a garlic press). Cut the capsicum into 2cm chunks. Thinly slice the carrot (unpeeled) into half-moons. Chop the broccoli into small florets and roughly chop the stalk. Thinly slice the zucchini into half-moons. Zest the lime to get a good pinch, then slice into wedges. Remove the centre veins, then finely chop the kaffir lime leaves. Chop the chicken thigh into 2cm chunks.
TIP: The kaffir lime leaves are fibrous so you want to cut them very finely.
Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add 1/2 the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer the chicken to a bowl and set aside. Repeat with the remaining chicken.
Return the frying pan to a high heat. Add the carrot, capsicum, broccoli and then a dash of water and cook, tossing, until lightly softened, 2-3 minutes. Add the zucchini, garlic and kaffir lime leaves to the pan and cook until fragrant, 1 minute.
Add the mild Thai red curry paste to the pan and stir to coat. Cook until fragrant, 1 minute. Add the coconut cream (see ingredients list), water (for the curry), soy sauce, lime zest and brown sugar and stir to combine. Return the chicken to the pan and cook until the veggies are tender, 2-3 minutes. Finish with a squeeze of lime juice.
Divide the jasmine rice between bowls and top with the mild Thai red chicken curry. Garnish with the crushed peanuts and serve with the remaining lime wedges.