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Ginger, Lime and Garlic Chicken Stew with King Prawns
Ginger, Lime and Garlic Chicken Stew with King Prawns

Ginger, Lime and Garlic Chicken Stew with King Prawns

with Spinach and Basmati Rice

Recipe Development Team
Recipe Development TeamPublished on June 13, 2022

This Ginger, Lime and Garlic Chicken Stew with King Prawns is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Rapid
Allergens:
Cereals containing gluten
Soya
Crustaceans

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.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

260

Diced Chicken Breast

2

Garlic Clove**

½

Lime

1

Ginger Puree

30

Tomato Puree

200

Coconut Milk

10

Chicken Stock Paste

100

Baby Spinach

15

Soy Sauce

(Contains: Cereals containing gluten, Soya)

1

Chilli Flakes

Red Chilli Flakes

150

King Prawns

(Contains: Crustaceans)

Not included in your delivery

75

Water for the Sauce

1

Sugar for the Sauce

Nutritional information

Energy (kcal)725 kcal
Energy (kJ)3035 kJ
Fat22.1 g
of which saturates17.5 g
Carbohydrate74.7 g
of which sugars6.3 g
Protein59.8 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Kettle
Zester
Garlic Press
Sieve
Medium Saucepan
Lid
Bowl

Cooking Instructions and Tips

Get Frying
1

a) Boil a full kettle.
b) While it boils, heat a drizzle of oil in a frying pan on medium-high heat.
c) Once the oil is hot, add the chicken and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Finish the Prep
2

a) While the chicken cooks, peel and grate the garlic (or use a garlic press).
b) Zest and halve the lime.

Cook the Rice
3

a) Once the water has boiled, pour into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until ready to serve.

Simmer and Spice
4

a) Once the chicken is cooked, stir in the garlic, ginger puree and tomato puree. Cook for 1 min.
b) Pour in the coconut milk, chicken stock paste, water and sugar for the sauce (see ingredients for both amounts), then stir together.
c) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 4-5 mins.

Add the Spinach
5

a) Once thickened, stir in the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
b) Remove from the heat, squeeze in some of the lime juice and stir in the soy sauce.
c) Taste and add more lime if needed and add a splash more water if it's a bit too thick.

Serve
6

a) Share the rice between your bowls and spoon the chicken stew on top.
b) Finish with a sprinkling of lime zest and chilli flakes (careful, they're hot). Enjoy!

7

Step 4 MOD: If you’ve chosen to add king prawns to your meal, simmer the stew for 2 mins, then bring back to the boil. Stir in the prawns and cook for the remaining 2-3 mins, then continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

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