15 Minute Fragrant Peanut Chicken Curry
with Jasmine Rice, Ginger, Lemongrass and Indonesian Style Spices
Ready in less than 15 minutes, this Fragrant Peanut Chicken Curry are full of flavour. Indonesian style spices, lemongrass puree and peanut butter create a creamy, fragrant and nutty sauce.
Tags:
High Protein
•Family Friendly
Allergens:
Peanut
•Wheat
•Cereals containing gluten
•Soya
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
1 unit(s)
Lime
240 grams
Diced British Chicken Breast
150 grams
Jasmine Rice
60 grams
Baby Corn
80 grams
Young Pea Pods
15 grams
Ginger, Garlic & Lemongrass Puree
1 sachet(s)
Indonesian Style Spice Mix
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
½ tsp
Sugar
100 milliliter(s)
Water for the Curry
Utensils
•Pan
•Kettle
•Medium Saucepan
Cooking Instructions and Tips
1
- Boil a half-full kettle.
- Meanwhile, cut the lime into wedges.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
- Meanwhile, pour the boiled water into a saucepan with ¼ tsp salt on high heat.
- Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
- Halve the baby corn lengthways.
- Add the corn, pea pods, ginger, garlic & lemongrass puree, Indonesian style spice mix and peanut butter to the chicken. Stir-fry, 2 mins.
3
- Add the coconut milk, soy sauce, sugar and water for the curry (see pantry for both) to the chicken. Stir to combine.
- Bring to the boil. Simmer, 2-3 mins.
- Add a good squeeze of lime juice.
4
- Share the rice between your bowls.
- Top with the chicken curry.
- Serve any remaining lime wedges alongside for squeezing over.
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