Fragrant Yellow Thai Style Chicken Curry
with Zesty Jasmine Rice and Cashews
Turmeric in combination with red chillies help make Thai Yellow different from the other colours of curry in Thai cuisine, resulting in a milder sauce. Here, our Fragrant Yellow Thai Style Veg Curry heroes the veg.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Cashew nuts, Nuts May contain traces of: Brazil nuts, Hazelnuts, Pecan Nuts, Almonds, Nuts, Peanut, Pistachio nuts, Macadamia Nuts, Sesame)
45 grams
Yellow Thai Style Paste
(Contains: Soya)
1 sachet(s)
Thai Style Spice Blend
180 milliliter(s)
Coconut Milk
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Nuts, Cashew nuts)
15 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
240 grams
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
Utensils
Instructions
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).
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).
Heat a large frying pan on medium heat (no oil).
Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, pop them into a small bowl and set aside.
Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Add the diced chicken, green beans, pepper chunks and carrot, 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. IMPORTANT: Wash hands and utensils after handling raw meat.
Once fragrant, stir in the 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 veg is tender, 5-6 mins.
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. IMPORTANT: Cook so there's no pink in the middle of the chicken.
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!
Step 4 MOD: If you’re adding chicken, add it to the pan with the veg. Fry for the same amount of time, the chicken will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
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