Quick Coconut Chicken Curry
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Quick Coconut Chicken Curry

Quick Coconut Chicken Curry

with Green Beans & Garlic Naan

This one is just like take-away, only better! Mild curry paste and coconut milk are the stars of this dish, taking centre stage in creating the creamiest and coconutty curry for the chicken and veggies to absorb. Don't forget your naan bread dippers. Dunk and soak them to perfection!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Kid Friendly
Allergens:
Gluten
Wheat
Milk

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.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

tomato

1 bag

Trimmed Green Beans

1 packet

chicken tenderloins

1 packet

mild curry paste

1 tin

coconut milk

1 packet

garlic paste

1 bag

coriander

1 packet

naan bread

(Contains Gluten, Wheat, Milk; May be present: Sesame, Soy. )

Not included in your delivery

1

olive oil

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Nutritional Values

Energy (kJ)2224 kJ
Fat30 g
of which saturates16.7 g
Carbohydrate44.8 g
of which sugars11.9 g
Protein47.1 g
Sodium1586 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Roughly chop tomato. • Cut chicken tenderloins into 2cm chunks.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and trimmed green beans, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild curry paste and tomato and cook until fragrant, 1-2 minutes. • Add coconut milk and splash of water. Stir to combine and simmer until slightly thickened, 2-3 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

3
3

• Meanwhile, in a small bowl, combine garlic paste and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • Brush (or spread using the back of a spoon) some garlic oil over both sides of naan bread. • Heat a second large frying pan over medium-high heat and add a naan. Cook until golden and warmed through, 1-2 minutes each side. • Transfer to a paper towel-lined plate. Repeat with the remaining naan.

4
4

• Divide coconut chicken curry and garlic naan between bowls. • Tear over coriander. Enjoy!