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 bringing an enticing aroma and crushed peanuts for addictive crunch, this is an easy way to enjoy a taste of Thailand at home.
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
carrot
1 packet
chicken breast
1 tin
coconut milk
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
¾ packet
Thai Red Curry Paste
(Contains Soy; May be present Peanut. )
2 clove
garlic
Not included in your delivery
olive oil
1.25 packet
water
1 tsp
brown sugar
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Instructions
Add the water 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. Thinly slice the carrot into half-moons. Finely chop the garlic. Cut the chicken breast into 2cm strips.
SPICY! The curry paste is spicy 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, cook the chicken strips, turning, until browned, 4-5 minutes. Transfer to a plate. Return the frying pan to a medium-high heat. Cook the broccoli and carrot with a splash of water, stirring, until softened, 5-6 minutes. Add a drizzle of olive oil, the garlic and Thai red curry paste (see ingredients) and cook until fragrant, 1 minute.
Add the coconut milk and simmer, stirring, until thickened, 4-5 minutes.
Add the brown sugar and soy sauce and return the chicken (plus any resting juices) to the pan. Stir until 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.