Potato Topped Thai Red Chicken Curry Pie
with Cucumber Salad & Coriander
This one is in a league of its own. We've taken your favourite parts of a curry, switched out the meat for hearty chicken and lentils and whipped it all up just like a shepherd's pie. All that is left, is for you to try this tasty concoction!
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
zucchini
1
carrot
1
cucumber
1 bag
coriander
1 tin
lentils
1 packet
ginger paste
1 bag
mixed salad leaves
1 packet
chicken breast
2
potato
1
brown onion
1 tin
coconut milk
½ tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. • Cut zucchini and carrot into bite-sized chunks. • Place veggies in a large baking dish. Drizzle with olive oil, season with salt and toss to coat. Roast until browned and tender, 20-25 minutes.
• While zucchini is roasting, peel potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season generously with salt. Mash until smooth.
• While the potato is cooking, thinly slice brown onion. Roughly chop cucumber and coriander. Drain and rinse lentils. Cut chicken into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion and chicken, tossing occasionally, until browned, 5-6 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. Add ginger paste and Thai red curry paste (see ingredients) and cook stirring, until fragrant, 1-2 minutes. • Reduce the heat to medium. Add coconut milk, drained lentils and a pinch of sugar, and simmer until thickened, 2-3 minutes. Season to taste.
TIP: Add a splash of water if the curry looks too thick.
• When the veggies are roasted, remove from the oven and transfer the lentil curry to the baking dish. Stir to combine. • Top with potato and spread out evenly. Bake until lightly golden, 5-8 minutes. • Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves, a drizzle of vinegar and olive oil. Toss to coat and season to taste.
• Divide the potato topped Thai red curry lentil and chicken pie between plates. • Serve with the cucumber salad. Top the pie with coriander. Enjoy!