Easy Double Southeast Asian Chicken & Veggie Curry
with Broccoli & Rapid Rice
If you want your curry to stand out amongst the rest, a bit of ginger in a Southeast Asian flavourful coconut sauce will do the trick. The chicken and veggies will be that much tastier and everyone will be full and happy.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
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
basmati rice
1
carrot
1 bag
broccoli florets
½ tin
Bamboo Shoots
2 packet
chicken breast
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Southeast Asian Spice Blend
1 packet
light coconut milk
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
½ tbs
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain and set aside.
• While rice is cooking, thinly slice carrot into half-moons. Cut any large broccoli florets in half. Drain bamboo shoots (see ingredients). • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken, carrot and broccoli in batches, tossing occasionally, until chicken is browned and cooked through, 5-7 minutes. Return chicken and veggies. • Add ginger paste and Southeast Asian spice blend and cook until fragrant, 1 minute. • Add the light coconut milk, bamboo shoots, chicken-style stock powder, the brown sugar, soy sauce and a splash of water. Cook until slightly thickened, 2-3 minutes.
• Divide rapid rice between bowls. • Top with Southeast Asian-style chicken and veggie curry. Enjoy!