Pete’s Suggestive Coconut Red Curry
with Toasted Cashews
One of HelloFresh’s most dedicated recipe testers is Pete. He happens to the the brother of our awesome sous chef Rachel. Pete isn’t without his own culinary aspirations though, so when he suggested we knock up one of his signature dishes, we were keen to see if he had the cooking gene too. Turns out he does!
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
2
Brown Basmati Rice
1
Onion
2
Garlic Clove
2
Red Pepper
4
Coriander
4
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
4
British Chicken Breasts
2
Red Thai Style Paste
4
Peanut Butter
(Contains Peanut May contain Nuts)
400
Coconut Milk
1
Lime
Nutritional information
Utensils
Instructions
Bring a large pot of water to a rapid boil then add 1/2 tsp of salt. Rinse your brown rice under water then rapidly boil it for around 25 mins. Once the rice is soft enough to eat, drain it and keep it to the side. Tip: You need your water to be rapidly bubbling in order to shorten the cooking time.
Peel and finely dice the onion and the garlic. Remove the cores from the red peppers and chop them into bite-sized chunks. Roughly chop the coriander and the cashews.
Cut the chicken into bite-sized cubes and season with 1/2 tsp of salt. Heat 2 tbsp of oil in a large pan over a medium-high heat. Fry off the chicken in two batches for 4-6 mins until just coloured on the outside. Remove the chicken from the pan and keep to one side.
Using the same pan, add the red pepper and cook over a high heat for 3-4 mins until it just starts to blister. Remove from the pan and keep to one side.
Reduce the heat to medium and add 1 tbsp of oil to the same pan. Add the onion and allow to cook for 5 mins until it softens. Add the garlic and cook for 1 minute more. Add the curry paste and peanut butter and give it all a good stir. Add your coconut milk, 100ml of water and return the chicken and pepper to the pan.
Allow the curry to bubble away over medium heat for 10-15 mins until the sauce has thickened. Test for seasoning and add more salt and pepper to your taste.
When you are happy with the consistency of the sauce, add the zest and juice of the lime and half the chopped coriander. Tip: Use a fine grater to remove the green zest, try not to get too much of the white part of the lime (the pith) as this is bitter.
Toast off your cashew nuts in a dry frying pan over medium heat. Divide your rice between your plates and top with the curry, the toasted cashews and the remaining chopped coriander.
