Thai Yellow Chicken Curry
with Zesty Jasmin Rice
Ingredients
260 grams
Diced British Chicken Thigh
150 grams
Jasmine Rice
1 unit(s)
Onion
1 unit(s)
Bell Pepper
1 unit(s)
Garlic Clove
½ unit(s)
Lime
1 bunch(es)
Coriander
2 tsp
Ground Turmeric
1 pot(s)
Thai Style Spice Mix
200 milliliter(s)
Coconut Milk
1 sachet(s)
Chicken Stock Powder
Not included in your delivery
300 milliliter(s)
Water for the Rice
5000 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Heat a drizzle of oil in a frying pan on medium high heat. Once the pan is hot, add the chicken, along with a pinch of salt and pepper. Cook until the chicken is browned on the outside, 4-5 mins. Stir occasionally.
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch 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).
While the chicken and rice cook, halve, peel and chop the onion into small pieces. Halve the red pepper, remove the core and thinly slice. Chop the slices in half widthways.
Once the chicken is browned, add the onion and pepper to the pan and stir-fry until the onion has softened slightly, 4-5 mins. Meanwhile, peel and grate the garlic (or use a garlic press), grate the lime zest and halve the lime, roughly chop the coriander (stalks and all).
Once the onion has softened, add the garlic, turmeric and Thai spice (add less Thai spice if you're not a fan of heat) to the mixture, stir and cook for 1 minute, then pour in the coconut milk, the water for the sauce and the chicken stock powder. Stir together and simmer until the mixture has slightly reduced, 5-7 mins.
Stir the lime zest through the drained jasmine rice. Add a squeeze of lime juice to the curry along with half the coriander, then taste and add more lime juice, salt and pepper if you feel it needs it. Serve the jasmine rice in bowls with the curry on top and the remaining coriander sprinkled over. Enjoy!
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