Ultimate Thai Green Style Chicken Curry
with Tenderstem®, Baby Corn, Jasmine Rice and Peanuts
Looking for a taste of everyday luxury? This Ultimate Thai Green Style Chicken Curry is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
150
Jasmine Rice
2
Chicken Breasts
200
Coconut Milk
60
Baby Corn
10
Chicken Stock Paste
1
Thai Style Spice Blend
(Contains Sesame)
80
Tenderstem Broccoli
3
Garlic Clove
½
Red Chilli
25
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Lime
45
Thai Green Curry Paste
Not included in your delivery
1
Olive Oil for the Marinade
300
Water for the Rice
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Zest and halve the lime. Peel and grate the garlic (or use a garlic press).
Pop the Thai style spice blend, oil for the marinade (see ingredients for amount) and half the garlic into a medium bowl.
Squeeze in a little lime juice, season with salt and pepper and mix together.
Add the chicken to the marinade and turn so it's well coated. Lay the chicken onto a baking tray.
When the oven is hot, roast on the top shelf until cooked through, 25-30 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.
Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
In the meantime, halve any thick broccoli stems lengthways then cut them all in half widthways. Halve the baby corn lengthways.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Add the Thai green curry paste and the remaining garlic, stir-fry for 30 secs.
Stir in the coconut milk, water for the sauce (see ingredients for amount) and chicken stock paste.
Once boiling, lower the heat and add the broccoli and baby corn. Simmer gently until the veg is tender and the sauce has thickened, 5-6 mins.
Meanwhile, halve the chilli lengthways, deseed, then finely slice (see ingredients for amount). Crush the peanuts in the unopened sachet using a rolling pin.
Once the veg is cooked, squeeze in some lime juice. Season with salt and pepper. Taste and add more salt, pepper and lime if needed.
When everything is ready, fluff the rice up with a fork, stir through the lime zest and hare it between your serving bowls.
Reheat the green curry sauce, if needed, and spoon it over the rice. Cut the chicken widthways into 5 slices and lay it on top.
Scatter over the peanuts and chilli (use less if you don't like too much heat). Cut any remaining lime into wedges and serve alongside for squeezing over. Enjoy!
