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One-pot Thai Chicken Curry

One-pot Thai Chicken Curry

with carrot, peas and cashews
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
894 kcal
Protein
: 
51.6g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cashew nuts
  • Nuts
  • Macadamia Nuts
  • Nuts
  • Pecan Nuts
  • Pistachio nuts
  • Walnuts
  • Almonds
  • Brazil nuts
  • Hazelnuts
  • May contain traces of allergens
Serving amount

150 grams

Rice

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

120 grams

Peas

2 sachet(s)

Vegetable Stock

2 sachet(s)

Thai Style Spice Mix

1 unit(s)

Lime

1 pack(s)

Coconut Milk

2 unit(s)

Carrot

20 grams

Cashew Nuts

(Contains: Cashew nuts, Nuts May be present: Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds, Brazil nuts, Hazelnuts)

1 sachet(s)

Massaman Curry Paste

300 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

½ tsp

Salt

Energy (kJ)3739 kJ
Energy (kcal)894 kcal
Fat33 g
of which saturates18.4 g
Carbohydrate99.4 g
of which sugars21.4 g
Dietary Fiber10.2 g
Protein51.6 g
Salt7.1 g
Potassium209.8 mg
Calcium16.1 mg
Iron0.8 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 your delivered box.
•Pot with Lid

Cooking steps

Get Prepped
1
  • Place a pot over medium-high heat with a drizzle of oil.
  • Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
  • Once hot, add the chicken, carrot, Thai spice and lemongrass paste. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
  • Fry until browned, 5-6 mins.
Cover and Cook
2
  • Rinse the rice to remove excess starch.
  • Add the rice, massaman paste, stock, coconut milk, 300ml water (per 2P) and ½ tsp salt (per 2P) to the pot.
  • Bring to the boil, cover with the lid and cook for 12 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
  • Remove the pot from the heat. Keep covered for another 12 mins.
Add the Veg
3
  • Meanwhile, quarter the lime.
  • Once the rice is cooked stir through the peas. Add a splash of water if required. 
  • Season to taste with salt, pepper and lime juice.
Dish Up
4
  • Divide the Thai chicken curry between bowls. 
  • Serve any remaining lime wedges alongside. 
  • Scatter over the cashews to finish.
Meal right image

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