Thai Red Chicken Curry
with Green Beans, Bamboo Shoots & Peanuts
Who needs takeaway when you can whip up this creamy curry with a kick. Our Thai red curry paste is the not so secret ingredient, adding a depth of flavour that's the perfect ratio of savoury to sweet.
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. )
1
carrot
1 packet
chicken thigh
½ tin
bamboo shoots
1 bag
Trimmed Green Beans
1 packet
garlic paste
1 packet
Ginger Lemongrass Paste
1 tin
coconut milk
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. )
¾ tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
1
olive oil
1 tsp
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy;)
1.25 cup
water (for the rice)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, add the water (for the rice) and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. • Keep covered until the rice is tender and 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, cut carrot into half-moons. • Cut the chicken thigh into 2cm strips. • Drain and rinse bamboo shoots (see ingredients).
• SPICY! The curry paste is spicy so use less if you're sensitive to heat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken strips and cook, tossing until browned, 3-4 minutes. Transfer to a bowl. • Add the carrot and trimmed green beans and cook, stirring, until slightly tender, 2-3 minutes. • Add the garlic paste, ginger lemongrass paste and Thai red curry paste (see ingredients). Cook, stirring, until fragrant, 1 minute.
• Add the coconut milk, bamboo shoots, the brown sugar, the soy sauce and the water (for the curry) and simmer on a medium heat, stirring until thickened, 3-4 minutes.
• Return the chicken (plus any resting juices) to the pan. Stir until just warmed through, 1 minute.
• Divide the jasmine rice between bowls. Top with the Thai red chicken curry. Garnish with the crushed peanuts to serve. Enjoy!