Red Thai Style Veg Coconut Chicken Curry
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Red Thai Style Veg Coconut Chicken Curry

with Zesty Jasmine Rice and Salted Peanuts

Tags:
Quick
Allergens:
Cereals containing gluten
Soya
Peanut

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.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

1 unit(s)

Lime

1 carton(s)

Chickpeas

1 unit(s)

Pak Choi

120 grams

Sliced Mushrooms

50 grams

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

32 grams

Sweet Chilli Sauce

240 grams

Diced British Chicken Breast

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Nutritional information

Energy (kJ)3897 kJ
Energy (kcal)931 kcal
Fat38.3 g
of which saturates22 g
Carbohydrate89.2 g
of which sugars12.2 g
Protein52.6 g
Salt3.63 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Zester
Chopping Board
Sieve
Garlic Press
Knife
Large Frying Pan
Fork
Rolling Pin

Instructions

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

2

a) In the meantime, peel and grate the garlic (or use a garlic press). 

b) Zest and cut the lime into wedges. Drain and rinse the chickpeas in a sieve.

c) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

3

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Add the diced chicken, pak choi and sliced mushrooms. Stir-fry until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

c) Reduce the heat to medium-high, then stir in the red Thai style curry paste and garlic. Stir-fry until fragrant, 1-2 mins. 

4

a) Stir the coconut milk, soy sauce and chickpeas into the sauce. 

b) Bring to a boil, then lower the heat. Simmer until the chicken is cooked through and the sauce has thickened slightly, 2-3 mins. IMPORTANT: Cook so there's no pink in the middle.

5

a) While your sauce simmers, crush the peanuts in the unopened sachet using a rolling pin.

b) When your rice is ready, fluff it up with a fork and stir through the lime zest. 

c) Stir the sweet chilli sauce and a squeeze of lime juice from a lime wedge into the curry. Taste and season with salt, pepper or more lime juice if needed. 

6

a) Share the zesty rice between your serving bowls. 

b) Top with the Thai style chicken curry. 

c) Sprinkle over the peanuts and serve with any remaining lime wedges for squeezing over.

Enjoy! 

7

Step 3 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 in the next step. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.