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Fragrant Thai Style Chicken Breast Curry
Fragrant Thai Style Chicken Breast Curry

Fragrant Thai Style Chicken Breast Curry

with Zesty Jasmine Rice and Cashews

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This Fragrant Thai Style Chicken Breast Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Nuts
•Sesame
•Peanut
•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.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Carrot

80 grams

Green Beans

½ unit(s)

Lime

25 grams

Cashew Nuts

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

45 grams

Yellow Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesame)

200 milliliter(s)

Coconut Milk

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

1 pack(s)

Diced British Chicken Breast

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3638 kJ
Energy (kcal)870 kcal
Fat38 g
of which saturates19.8 g
Carbohydrate82 g
of which sugars12.5 g
Dietary Fibre6.6 g
Protein48.7 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•Zester
•Chopping Board
•Knife
•Small Bowl
•Large Frying Pan

Instructions

Cook the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Prep the Veg
2

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Trim the carrot, then slice into 1cm thick rounds (no need to peel).

Trim and halve the green beans. Zest and cut the lime into wedges (see ingredients for amount).

Toast the Cashews
3

Heat a large frying pan on medium heat (no oil).

Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted, pop them into a small bowl and set aside.

Get Frying
4

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the diced chicken and cook until browned all over, 5-6 mins. Season with salt and pepper, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Add the green beans, pepper chunks and carrot to the pan, then stir-fry until starting to soften, 4-5 mins.

Stir through the yellow Thai style paste and Thai style spice blend (add less if you'd prefer things milder), cook until fragrant, 1 min.

Curry Up
5

Once fragrant, stir in the browned chicken, coconut milk, peanut butter, soy sauce, sugar and water for the sauce (see pantry for both amounts).

Mix to combine, then lower the heat and simmer until the curry has thickened and the chicken is cooked through, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once thickened, stir through a squeeze of lime juice from a lime wedge. Taste and season with salt, pepper and more lime juice if needed. Remove from the heat.

Finish and Serve
6

Fluff up the rice with a fork and stir through the lime zest. Share the zesty rice between your bowls.

Spoon the Thai style chicken curry on top and finish with a sprinkle of toasted cashews.

Serve with any remaining lime wedges alongside for squeezing over.

Enjoy!

7
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