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Thai Red Chicken Curry

Thai Red Chicken Curry

Thai Red Chicken Curry

with Baby Corn, Green Beans and Jasmine Rice

Recipe Development TeamPublished on January 03, 2020

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Tags:

Spicy

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.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

200

Coconut Milk

60

Baby Corn

80

Green Beans

35

Red Thai Style Paste

260

Diced Chicken Thigh

½

Lime

Not included in your delivery

100

Water for the Curry

Nutritional information

Energy (kcal)731 kcal

Energy (kJ)3059 kJ

Fat35 g

of which saturates20 g

Carbohydrate65 g

of which sugars3 g

Protein38 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan with Lid

•Zester

•Chopping Board

•Knife

•Grill Pan

•Medium Saucepan

•Bowl

Cooking Instructions and Tips

Cook the Rice

1

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 jasmine 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).

Get Prepped!

2

Meanwhile, halve the baby corn lengthways. Trim the green beans then chop in half. Zest and halve the lime.

Start the Curry

3

Heat a drizzle of oil in a large frying pan over high heat. Once hot, add the diced chicken and cook, stirring, until golden brown, 5-6 mins. Add the curry paste and cook, stirring, for 1 min, until fragrant.

Simmer the Curry

4

Stir in the coconut milk and water (see ingredients for amounts) to the chicken, bring to a simmer and season with salt and pepper. Simmer for 3 mins then mix through the beans and baby corn and cover with a lid or some foil. Cook until the vegetables are just tender and the chicken cooked, 5-6 mins. Remove from the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Rice Time!

5

Once the rice is cooked, carefully stir through half the lime zest with a fork.

Serve!

6

Squeeze half the lime juice into the curry, taste and add more salt, pepper and lime juice if feel it needs it. Cut the remaining lime into wedges. Divide the rice between bowls and top with the chicken curry. Scatter over the remaining lime zest if you like and serve with the lime wedges. Enjoy!

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