Thai Red Chicken Curry
with Fluffy Jasmine Rice
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!
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 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
½
brown onion
1 bunch
basil
1 tbs
mild Thai red curry paste
1
carrot
1
zucchini
¾ tin
coconut milk
1 packet
chicken thigh
Not included in your delivery
1 tbs
olive oil
3 cup
water
¼ cup
warm water
2 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Cooking Steps
Cut the chicken thigh into 1 cm strips. Finely slice the brown onion. Peel the carrot and thinly slice on an angle. Thinly slice the zucchini on an angle.
Heat 1/2 the olive oil in a medium frying pan over a medium-high heat. Cook the chicken strips for 4-5 minutes, or until golden and just cooked through (the chicken will continue cooking later). Set aside on a plate.
Meanwhile, place the remaining olive oilin the same frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the red curry paste, warm water, carrot and zucchini and cook for 2-3 minutes, or until fragrant and coated in the paste
Pour in the coconut milk (double check the amount) and salt-reduced soy sauce. Bring the curry to the boil, and then reduce to a simmer for 5 minutes. Add the chicken back to the pan and simmer for a further 5 minutes, or until heated through. Meanwhile, pick the basil leaves.
Divide the rice between bowls. Top with the red chicken curry and basil. Enjoy!