Thai Style Chicken Curry with Prawns
with courgette and fragrant rice
This Thai-inspired chicken curry is creamy, fragrant, and as spicy as you like. Lime rice adds a satiating element while the courgette and onion add vibrancy, health and crunch.
Tags:
Quick
•Protein Rich
•Spicy
•Eat Me First
Allergens:
Crustaceans
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Jasmine Rice
1 unit(s)
Onion
1 unit(s)
Chilli
1 sachet(s)
Red Thai Style Paste
1 pack(s)
Coconut Milk
1 unit(s)
Lime
260 grams
Diced Irish Chicken Breast
1 unit(s)
Courgette
2 sachet(s)
Thai Style Spice Mix
150 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3144 kJ
Energy (kcal)751 kcal
Fat26.1 g
of which saturates15.9 g
Carbohydrate85.6 g
of which sugars10.4 g
Dietary Fiber3.6 g
Protein55.3 g
Cholesterol78 mg
Salt4.88 g
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 12 mins then 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, trim the courgette and chop into 1cm cubes.
- Halve, peel and thinly slice the onion.
- Halve the chilli lengthways, deseed and finely chop.
- Zest and halve the lime.
- 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.
- Once hot, fry the chicken and onion until starting to brown, 3-4 mins.
- Once browned, add the courgette and fry for 2 mins more. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
NOTE: Adding prawns? Add to the hot pan along with the chicken and fry until cooked through, 4-5 mins.
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.
- Season to taste with salt, pepper and more lime juice if desired.
- Stir the lime zest through the rice, fluffing it up as you go.
TIP: Loosen the curry with a splash of water if you feel it's too thick.
6
- Divide the lime rice between bowls.
- Top with the Thai style chicken curry.
- Finish with a sprinkling of as much of the remaining chilli as you like.
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