Thai-Style Chicken & Green Bean Curry
with Asian Greens & Garlic Rice
A bowl of chicken curry is just what the doctor ordered. This one comes laced with Thai flavours that soak up the rice, chicken and veggies to perfection. A sprinkling of chilli flakes will also help kicking things up a notch.
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 clove
garlic
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Asian greens
1 packet
green beans
½
lemon
1 packet
chicken breast
1 sachet
satay seasoning
1 packet
Ginger Lemongrass Paste
1 packet
coconut milk
pinch
chilli flakes
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tsp
vinegar (white wine or rice wine)
¾ cup
water
1 tsp
brown sugar
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• Finely chop garlic. Drain and rinse white rice. • In a medium saucepan, heat a drizzle of olive oilover medium heat. • Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice), rice and a generous pinch of salt and bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, roughly chop Asian greens. • Trim and halve green beans. • Slice lemon into wedges. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. • Transfer to a plate. Season with salt and pepper and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 2-3 minutes. • Add satay seasoning and ginger lemongrass paste and cook, stirring until fragrant, 1 minute.
• Stir in coconut milk, the salt, vinegar, water (for the curry) and brown sugar. Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Stir in Asian greens and cook until wilted, 1 minute. • Remove from heat and add cooked chicken and a generous squeeze of lemon juice, stirring until combined. Season to taste.
• Divide garlic rice between bowls. • Serve with Thai-style chicken and green bean curry and any remaining lemon wedges. • Sprinkle curry with a pinch of chilli flakes (if using) to serve. Enjoy!