Double Thai Red Chicken Curry
with 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.
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 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
carrot
1 tin
bamboo shoots
1 packet
garlic paste
1 tin
coconut milk
2 packet
chicken thigh
1 bag
green beans
1 packet
mild Thai red curry paste
Not included in your delivery
1
olive oil
1
soy sauce
(Contains Gluten, Soy;)
1.25 cup
water (for the rice)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Instructions
• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add the 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 untl 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 halfmoons. Trim green beans. • Cut chicken thigh into thin strips. • Drain and rinse bamboo shoots (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add chicken strips and cook, tossing until browned, 3-4 minutes. Transfer to a bowl. • Add carrot and green beans and cook, stirring, until slightly tender, 2-3 minutes. • SPICY! The curry paste is spicy so use less if you're sensitive to heat. Add garlic paste and mild Thai red curry paste. Cook, stirring, until fragrant, 1 minute.
TIP: Cook chicken in batches for best results!
• Add coconut milk, bamboo shoots, the soy sauce and the water (for the curry) and simmer on medium heat, stirring until thickened, 2-3 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 crushed peanuts to serve. Enjoy!