Green Thai Veg Curry with Chicken
with coriander and fragrant jasmine rice
A recipe conveniently customised just to your liking.
Tags:
Protein Rich
•Family Friendly
The quantities provided above are averages only.
Total40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
2 sachet(s)
Thai Style Spice Mix
260 grams
Diced Irish Chicken Breast
1 unit(s)
Chilli
1 sachet(s)
Green Thai Style Paste
150 grams
Broccolini
1 unit(s)
Bell Pepper
1 sachet(s)
Vegetable Stock
5 grams
Coriander
1 pack(s)
Coconut Milk
½ unit(s)
Lime
1 unit(s)
Pak Choi
150 grams
Jasmine Rice
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2990 kJ
Energy (kcal)715 kcal
Fat24.6 g
of which saturates15.5 g
Carbohydrate86.4 g
of which sugars12.3 g
Dietary Fiber7.6 g
Protein47.4 g
Salt3.8 g
Potassium736.4 mg
Calcium45.7 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. Add 300ml cold, salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 12 mins.
- Remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Trim the pak choi. Separate the leaves and quarter widthways into roughly 2cm chunks.
- Chop the broccolini into thirds. Zest half a lime (per 2P) then cut into thick wedges.
- Roughly chop the coriander (stalks and all).
- Thinly slice the chilli. Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and fry until browned, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add bell pepper and broccolini and fry until they begin to soften and colour, 4-5 mins.
- Season with salt and pepper.
4
- Add the Thai paste and Thai spice. Stir to coat and cook until fragrant, 1 min.
- Add the pak choi along with the coconut milk and stock.
- Bring to the boil then reduce the heat to medium-low.
- Let the curry simmer until the bell pepper is tender, 4-5 mins. Loosen with a splash of water if necessary.
5
- Remove from the heat and season to taste with salt, pepper and a squeeze of lime juice.
- Fluff up the rice and stir in the lime zest and half the coriander.
6
- Share the rice between bowls and top with the fragrant curry.
- Finish with a sprinkle of fresh chilli and the remaining coriander.
- Serve the remaining lime wedges alongside for squeezing over.
