Thai-Style Chicken & Veggie Red Curry
with Garlic Rice & Pickled Onion
Tender chicken is one of our favourite ingredients for soaking up bold Thai flavours. In this dish, the Thai chicken works a treat with the creamy, zingy sauce and fluffy rice.
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
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
red onion
1
chicken breast
1 packet
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. )
½ tin
bamboo shoots
½ packet
mild Thai red curry paste
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 tbs
soy sauce
(Contains Gluten, Soy;)
½ tbs
brown sugar
1.5 cup
water (for the rice)
¼ cup
vinegar (white wine or rice wine)
¼ cup
water (for the curry)
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add basmati rice, water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice carrot into half-moons. • Cut bamboo shoots (see ingredients) into bite-sized chunks. • Thinly slice onion. • Cut chicken breast into 2cm chunks.
• In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Scrunch half of the sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. Cook carrot, bamboo shoots and the remaining onion until softened, 4-5 minutes. • Reduce heat to medium, then add the remaining garlic and mild Thai red curry paste (see ingredients) and cook until fragrant, 1-2 minutes. • Add cooked chicken, coconut milk, the water (for the curry), the soy sauce, the brown sugar and tofu, and simmer until slightly thickened, 2-3 minutes.
• Drain the pickled onion. • Divide garlic rice between bowls and spoon over Thai-style chicken and veggie red curry. • Top with pickled onion, a dollop of Greek-style yoghurt and crushed peanuts to serve. Enjoy!