Thai Red Chicken Curry
with Jasmine Rice & Crushed Peanuts
Enjoy the medley of fragrant flavours in this red curry with a gentle warming heat. With garlic and lemon bringing an enticing aroma and crushed peanuts for addictive crunch, this is an easy way to enjoy a taste of Thailand at home.
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 head
broccoli
1 bunch
Asian Greens
2 clove
garlic
½ unit
lemon
1 packet
chicken breast
¾ tin
Thai Red Curry Paste
(Contains Soy; May be present Peanut. )
1 tin
Coconut Cream
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
1 tsp
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy; )
½ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
Add the water (for the rice) to a medium saucepan 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, cut the broccoli into small florets and roughly chop the stalk. Roughly chop the Asian greens. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Cut the chicken breast into thin strips.
SPICY! The curry paste is hot so use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook, turning, until browned, 4-5 minutes. Transfer to a plate. Add the broccoli and a splash of water and cook, stirring, until softened, 5-6 minutes. Add a drizzle of olive oil, the garlic and Thai red curry paste (see ingredients list) and cook until fragrant, 1 minute.
Add the coconut cream, water (for the curry) and lemon zest to the frying pan and simmer, stirring, until thickened, 4-5 minutes.
Add the Asian greens, brown sugar and soy sauce to the curry. Return the chicken (plus any resting juices) to the pan, then stir until the greens are wilted and the chicken has warmed through, 2 minutes.
Divide the jasmine rice between bowls and top with the Thai red chicken curry. Garnish with the crushed peanuts and serve with the lemon wedges.