HelloHero: Satay Prawn, Chicken & Veggie Curry
with Rapid Rice & Broccoli
A satay chicken curry, it has our hearts fluttering and our mouths watering as the hearty curry aromas sweep the kitchen. On a bed of fluffy rice, we’re head over heels for this meal!
This recipe is under 650kcal per serving.
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
Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1 packet
broccoli florets
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
curry powder
1 packet
peanut butter
(Contains Peanut; )
1 packet
coconut milk
1 sachet
Chicken-Style Stock Powder
1 packet
Diced Chicken
Not included in your delivery
olive oil
1 tablespoon (tbsp)
soy sauce
(Contains Gluten, Soy; )
1 tablespoon (tbsp)
brown sugar
¼ cup
water
1 tsp
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.
• Meanwhile, slice carrot into half-moons. Cut any larger broccoli florets in half. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot, tossing, until tender, 6-8 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, then add curry powder, peanut butter, coconut milk, chicken-style stock powder, the soy sauce, brown sugar and the water. Simmer, stirring, until slightly reduced, 1-2 minutes. • Remove pan from heat, then return cooked prawns and veggies to the pan with a drizzle of white wine vinegar, and stir to combine. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide rapid rice between bowls. Top with satay chicken, prawn and veggie curry. Enjoy!