Thai Coconut and Sweet Potato Curry with Irish Chicken
with pak choi and corianderCalories
:
802 kcalProtein
:
45.1g proteinTotal
:
35 minutesDifficulty
:
EasySpicy
A recipe conveniently customised just to your liking
Ingredients
Serving amount
150 grams
Jasmine Rice
1 sachet(s)
Red Thai Style Paste
1 pack(s)
Coconut Milk
1 unit(s)
Sweet Potato
5 grams
Coriander
1 unit(s)
Ginger
1 unit(s)
Lime
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Chilli
1 unit(s)
Carrot
260 grams
Diced Irish Chicken Breast
1 unit(s)
Pak Choi
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3357 kJ
Energy (kcal)802 kcal
Fat25.9 g
of which saturates16.6 g
Carbohydrate109.5 g
of which sugars18.2 g
Dietary Fiber6.6 g
Protein45.1 g
Salt2.6 g
Potassium826 mg
Calcium78.2 mg
Iron1.7 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
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Trim the carrot. Chop carrot and sweet potato into 2cm chunks (peeling optional).
- Add the veg to a large (lined) baking tray.
- Toss with half the Thai spice, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through.
2
- 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, cover with the lid 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).
3
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Roughly chop the coriander (stalks and all).
- Halve the chilli and discard the core and seeds. Finely chop.
- Trim and halve the pak choi lengthways. Zest and quarter the lime.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
4
- When the sweet potato has been cooking for 20 mins, place a pan over medium-high heat with a drizzle of oil.
- Fry the chicken for 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the pak choi and fry, 3-4 mins.
- Add the remaining Thai spice, ginger and chilli (use less if you don't like spice) and fry until fragrant, 1 min.
- Pop in the red Thai paste, coconut milk and 50ml water (per 2P). Simmer for 2-3 mins.
5
- Stir the roasted veg through the curry.
- Add a squeeze of lime juice.
- Stir in a splash of water if the curry is too thick.
- Season to taste with salt, pepper and more lime juice if desired.
6
- Mix the lime zest into the rice, fluffing it up as you go.
- Divide the rice between bowls and top with the sweet potato curry.
- Finish with a sprinkling of coriander.
- Serve any remaining lime wedges alongside for squeezing over.
