Thai Chicken Curry
with courgette, carrot and coriander
If you're looking for a dish with flavour, this spicy chicken curry has it in spades. Blended Thai spice, zesty lime rice and fresh coriander come together to make a perfectly balanced dish that's bursting with amazing tastes.
Tags:
Spicy
•Quick
•Eat Me First
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
1 unit(s)
Courgette
1 unit(s)
Carrot
½ unit(s)
Lime
1 unit(s)
Chilli
1 sachet(s)
Red Thai Style Paste
1 pack(s)
Coconut Milk
5 grams
Coriander
1 sachet(s)
Thai Style Spice Mix
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2878 kJ
Energy (kcal)688 kcal
Fat22.7 g
of which saturates15.3 g
Carbohydrate82.6 g
of which sugars10.7 g
Dietary Fiber2.5 g
Protein41.3 g
Salt2.9 g
Potassium478.9 mg
Calcium33.7 mg
Iron0.6 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
•Zester
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, trim the courgette and chop into 1cm chunks. Trim the carrot then slice into ½ cm thick rounds (no need to peel).
- Zest half a lime (per 2P). Chop the lime in half.
- Roughly chop the coriander (stalks and all).
- Halve the chilli lengthways, deseed then finely chop.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the chicken and carrot and fry until starting to soften, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and packaging.
- Add the courgette and fry for 2 mins more.
TIP: Notice a stronger smell from the chicken? This is normal due to packaging used to keep it fresh.
4
- Add the Thai spice mix, red Thai paste and half the chilli to the pan. You can use less chilli if you don't like spice—or more if you do.
- Cook together until fragrant, 30 secs.
- Stir in the coconut milk.
- Simmer until the chicken is cooked through and the veg is tender, 6-8 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Add a squeeze of lime juice to your curry.
- Stir through half the coriander.
- Season to taste with salt, pepper and more lime juice if you like.
- Mix the lime zest through the rice, fluffing it up as you go.
6
- Serve the rice in bowls topped with the chicken curry.
- Finish with a sprinkling of coriander and as much of the remaining chopped chilli as you like.
