Thai Green Chicken Curry
With Pak Choi & Lime Rice
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.
Ingredients
1 unit(s)
Carrot
1 unit(s)
Pak Choi
2 unit(s)
Garlic Clove
½ unit(s)
Lime
150 grams
Jasmine Rice
240 grams
Diced British Chicken Thigh
45 grams
Thai Green Style Paste
200 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
50 milliliter(s)
Water for the Curry
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into half moons. Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle. Peel and grate the garlic (or use a garlic press). Zest and halve the lime.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).
Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi and stir-fry until just soft, 3-4 mins. Once tender, add the carrot and stir fry until starting to soften 2-3 mins. Add the diced chicken thigh and cook stirring occasionally until golden, 8-10 mins. IMPORTANT: Always wash your hands after handling raw chicken.
Add the garlic and green Thai paste, cook for 1 minute. Add the coconut milk, chicken stock paste and water (see ingredients for amount.) bring it to a boil, turn the heat down and simmer until slightly thickened 8-10 mins. Season to taste with a squeeze of lime juice, soy sauce, salt and pepper. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Fluff the rice with a fork and stir through the lime zest.
Share the rice between your plates and top with the chicken curry. Serve any remaining lime along side to squeeze over. Enjoy!
