Crispy Sesame Chicken and Red Curry Sauce
with Garlic Rice and Green Beans | Eggs Not Included
This Crispy Sesame Chicken and Red Curry Sauce is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
5
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
2
British Chicken Breasts
3
Garlic Clove
150
Basmati Rice
50
Red Thai Style Paste
200
Coconut Milk
15
Sambal Paste
150
Green Beans
1
Spring Onion
Not included in your delivery
½
Sugar
1
Egg
300
Water for the Rice
Nutritional information
Utensils
Instructions
Crack the egg (see ingredients for amount) into a medium bowl and whisk. Put the panko breadcrumbs and black sesame seeds into another bowl, then season with salt and pepper. Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. Dip the chicken first into the egg and then the breadcrumbs, ensuring it is completely coated. Transfer to a clean plate IMPORTANT: Wash your hands after handling chicken and its packaging and discard any excess egg.
Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat. Add half the garlic and stir-fry until fragrant, 30 secs. Pour the cold water for the rice (see ingredients for amount) into the pan. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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 rice cooks, heat a small saucepan on medium heat (no oil). Add the Red Thai style paste and stir-fry until fragrant, 1 min. Pour in the coconut milk, sambal (careful, it's hot - add less if you don't like heat) and sugar (see ingredients for amount). Stir together and bring to the boil, then reduce the heat to low and simmer until thickened, 8-10 mins, stirring occasionally. Once thickened, remove from the heat.
Meanwhile, pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, trim the green beans.
Once cooked, transfer the chicken to a clean plate lined with kitchen paper. Clean out the pan and pop back on medium-high heat with a drizzle of oil. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Meanwhile, trim and thinly slice the spring onion.
When everything is ready, slice the chicken widthways. Share the rice between your bowls, topped with the curry sauce (reheat first if needed), sliced chicken and a sprinkle of spring onion. Serve with the green beans alongside. Enjoy!
