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.
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!