Mild Thai Green Chicken Curry
with Jasmine Rice & Makrut Lime Leaves
We’re heating things up by using Thai green curry paste in this creamy sauce, adding a depth and spice that’ll cure any case of tired tastebuds. Balance it out with a bed of jasmine rice and an infusion of citrus with makrut lime leaves to complete this perfect bowl.
The quantities provided above are averages only.
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Ingredients
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
2 clove
garlic
1
capsicum
1 bag
green beans
1 packet
chicken breast
2 leaves
makrut lime leaves
½ tin
Thai green curry paste
(Contains Soy; May be present Peanut. )
1 packet
Coconut Cream
1 bunch
coriander
Not included in your delivery
Olive Oil
1.25 cup
water (for the rice)
½ cup
water (for the curry)
½ tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely chop the garlic. Cut the capsicum into 2 cm chunks. Trim and halve the green beans. Cut the chicken breast into 2cm chunks.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until just browned, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute.
Reduce heat to medium-high, then add the capsicum, green beans and a dash of water to the chicken. Scrunch the makrut lime leaves in your hand, then add to the pan. Cook, tossing, until the veggies are starting to soften, 4-5 minutes.
SPICY! The curry paste is spicy so use a little less if you prefer your curry mild. Add the Thai green curry paste (see ingredients) to the pan and cook, tossing, until coated and fragrant, 1 minute. Add the coconut cream, water (for the curry), soy sauce and brown sugar and stir to combine. Reduce the heat to medium and simmer until the chicken is cooked through and the veggies are tender, 3-4 minutes.
Remove the makrut lime leaves from the curry. Roughly chop the coriander. Divide the jasmine rice between bowls. Top with the mild Thai green chicken curry and garnish with the coriander.