Vietnamese Chicken Ca-ri

Name: Vietnamese Chicken Ca-ri with Mushrooms and Brown Rice
Total time: 40 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 Leek; 200 Coconut Milk; 1 Chicken Stock Powder; 10 Coriander; 225 Closed Cup Mushrooms; 150 Basmati Rice; 1 Kaffir Lime Leaf; ½ Easy Garlic; 1 Thai Style Spice Blend; 1 Lime; 260 Diced Chicken Thigh; ½ Ginger Puree; 1 Lemongrass; 50 Water; 300 Water for the Rice

with Mushrooms and Brown Rice

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Curry can seem like a daunting dish to make at home, especially when you’re in a hurry. But with this recipe, you’ll have time and flavour on your side! When Mimi was creating this recipe, she received a surprise visit from the Brownlee brothers, who tasted and critiqued it with the culinary team. They even suggested a few tweaks which she applied! If it gets gold from Olympic athletes, we’re sure you’ll love it too!

Allergens:

Sesame

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.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

Leek

200

Coconut Milk

Chicken Stock Powder

Coriander

225

Closed Cup Mushrooms

150

Basmati Rice

Kaffir Lime Leaf

Easy Garlic

Thai Style Spice Blend

(Contains: Sesame)

Lime

260

Diced Chicken Thigh

Ginger Puree

Lemongrass

Not included in your delivery

Water

300

Water for the Rice

Nutritional information

Energy (kcal)792 kcal

Energy (kJ)3314 kJ

Fat33 g

of which saturates20 g

Carbohydrate72 g

of which sugars8 g

Protein51 g

Salt2.8 g

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

Utensils

•Chopping Board

•Rolling Pin

•Medium Saucepan

•Knife

•Grater

•Peeler

•Slotted Spoon

•Grill Pan

•Bowl

•Sieve

•Spoon

•Ladle

Instructions

Put a large saucepan of water on to boil on medium-high heat with half the chicken stock pot. Bash the lemongrass with a rolling pin or frying pan and cut it in half. Add one half to the stock. Once the stock is boiling, add the brown rice. Cook at a rapid boil until soft, 30 mins. TIP: Add more water if it all evaporates.

Meanwhile, remove the top and bottom from the leek, cut in half lengthways and slice into thin half moons. Cut each mushroom into four or five slices. Cut the remaining lemongrass in half lengthways and then slice thinly.

Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the chicken. Cook until browned, stirring occasionally, 4-5 mins. Add the leek and mushrooms to the pan. Stir together and cook until the leek is soft and the mushrooms are brown, 5-6 mins.

Add the ginger, garlic and sliced lemongrass to your frying pan along with the thai spice blend. Stir together and cook for 1 minute. Add the coconut milk, curry leaves, remaining stock pot and the water (see ingredients for amount). Bring to a simmer and leave to bubble away to let the flavours develop, 5-7 mins. This is your curry! TIP: The chicken is cooked when it is no longer pink in the middle.

While the curry cooks, roughly chop the coriander (stalks and all). Once the curry is ready, squeeze in half the lime juice, taste and then add some lime juice, salt and black pepper if necessary. Stir in half the coriander.

When the rice is cooked, drain through a sieve and discard the lemongrass. Spoon into deep bowls and ladle the chicken curry on top. Sprinkle over the remaining coriander. Enjoy!