Yellow Thai Curry and Chicken
with Jasmine Rice and Salted Peanuts
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 grams
Jasmine Rice
2 unit(s)
Garlic Clove
80 grams
Green Beans
1 unit(s)
Baking Potato
½ unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
45 grams
Yellow Thai Style Paste
10 grams
Chicken Stock Paste
240 grams
Diced British Chicken Thigh
Not included in your delivery
300 milliliter(s)
Water for the Rice
150 milliliter(s)
Water
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 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).
Meanwhile, finish the prep.
Peel and grate the garlic (or use a garlic press).
Trim and halve the green beans.
Cut potato into 2cm chunks (no need to peel).
Zest and cut the lime into wedges.
Roughly chop the peanuts.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the yellow Thai paste and garlic and cook until fragrant, 2 mins. Stir in the diced chicken thigh, chicken stock paste and water for the sauce (see pantry for amount).
Add the green beans and potato.
Bring to a boil then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. Once ready, taste and season with salt and pepper, if needed.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
When the sauce is nearly ready, remove from the heat and add a squeeze of lime.
Fluff up the grains of rice with a fork and stir through the lime zest .
Divide your zesty rice between your serving bowls and top with your yellow Thai curry.
Finish with salted peanuts and any remaining lime wedges.
Enjoy!
