Baked Thai Red Chicken & Chickpea Curry
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Baked Thai Red Chicken & Chickpea Curry

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!

Allergens:
Soy
Gluten
Peanut

The quantities provided above are averages only.

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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; )

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Nutrition Values

/ per serving
Energy (kJ)4671 kJ
Fat48.4 g
of which saturates27.2 g
Carbohydrate104.3 g
of which sugars15.7 g
Protein58.9 g
Sodium2433 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.

Utensils

Baking Dish
Medium Pan
Lid

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• When curry is done, add baby spinach leaves, rice wine vinegar and soy sauce to the dish. Stir to combine and season to taste.

4
4

• Divide rapid rice between bowls and top with baked Thai red chickpea curry. • Sprinkle over roasted peanuts. Tear over coriander to serve.