Thai Red Chicken Curry
with Jasmine Rice
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.
This recipe is under 650kcal per serving.
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
capsicum
1 packet
chicken breast
1 kruka
garlic paste
1 tin
coconut milk
1 bunch(es)
Asian greens
½ tin
Thai red curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
olive oil
1.25 cup
water
½ tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
sugar
Nutritional Values
Utensils
Instructions
• Add the water to a medium saucepan 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 and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, chop capsicum into bite-sized chunks. Roughly chop Asian greens. Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, add chicken and cook, tossing occasionally, until browned, 5-6 minutes. Add garlic paste and cook until fragrant, 1 minute (chicken will finish cooking in step 5!).
• Reduce heat to medium-high. Add capsicum and cook, tossing, until starting to soften, 4-5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add Thai red curry paste (see ingredients) and cook, tossing, until coated and fragrant, 1 minute. • Add coconut milk, soy sauce, sugar, Asian greens and a splash of water, and stir to combine. • Reduce heat to low and simmer until the chicken is cooked through and the veggies are tender, 2-3 minutes.
TIP: The curry paste is spicy so add a little more or less to your taste.
• Divide the jasmine rice between bowls. • Top with the Thai red chicken curry to serve. Enjoy!