Baked Thai Red Chicken & Chickpea Curry
with Rapid Rice & Peanuts
Enjoy a bowl of rich and creamy Thai red curry, loaded with tender chicken, colourful veggies, wholesome chickpeas and aromatic spices. With a sprinkling of roasted peanuts to finish it all off, this delicious meal will beat your local takeaway joint!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 tin
chickpeas
1
carrot
1 bag
baby broccoli
½ tin
Thai Red Curry Paste
(Contains Soy; May be present Peanut. )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 tin
Coconut Cream
1 packet
basmati rice
1 bag
baby spinach leaves
1 packet
roasted peanuts
(Contains Peanut; May be present Tree Nuts, Gluten, Sesame, Milk, Soy. )
1 bag
coriander
1 packet
chicken breast
Not included in your delivery
olive oil
½ cup
water
1 tsp
rice wine vinegar
1 tsp
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Preheat oven to 240°C/220°C fan-forced. Drain and rinse chickpeas. Thinly slice carrot into rounds. Trim and roughly chop baby broccoli. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. Cook chicken, tossing occasionally, until browned, 5-6 minutes. • SPICY! The curry paste is spicy, use less if you prefer your curry mild. In a baking dish, add chicken, chickpeas, carrot, Thai red curry paste (see ingredients) and garlic paste. Drizzle generously with olive oil and season with salt and pepper. Toss to coat, then bake for 15 minutes. • Remove from oven, then add baby broccoli, coconut cream and the water. Stir to combine, then bake until veggies are tender, a further 8-10 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water and bring to the boil over a medium-high heat. • Add basmati rice and a pinch of salt and cook, uncovered, until tender, 12 minutes. Drain and return to saucepan. Cover to keep warm.
• When curry is done, add baby spinach leaves, rice wine vinegar and soy sauce to the dish. Stir to combine and season to taste.
• Divide rapid rice between bowls and top with baked Thai red chickpea curry. • Sprinkle over roasted peanuts. Tear over coriander to serve.