Tayo's Green Curry
with Carrot Rice
Tayo, our Global Operations Technology Manager (catchy title right?), is the mastermind behind tonight’s delicious dish. Although Chef Mimi was a little sceptical when he came to her with the recipe, once she’d cooked and tasted it for herself she knew that this recipe needed to be shared! Quick and simple to make, this ‘Not so Thai Green Curry’ has all the flavours of the much-loved classic just without the curry paste.
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
1
Bell Pepper
3
Spring Onion
400
Coconut Milk
1
Chicken Stock Powder
10
Coriander
150
Basmati Rice
17
Fish Sauce
260
Diced Chicken Thigh
1
Garlic Clove
½
Red Chilli
1
Lime
1
Ginger
1
Carrot
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Zest the lime and pop it into a bowl. Squeeze in half the lime juice, and add a good pinch of salt and pepper. Add the chicken to the marinade, stir together and leave to one side.
Halve, then remove the core from the red pepper and cut into thin slices. Peel and grate the ginger and garlic (or use a garlic press). Remove the root from the spring onion. Cut off the green parts, thinly slice and keep to one side. Halve the white parts lengthways and then chop each half into three chunks. Halve the red chilli lengthways, deseed and finely chop.
Pour the water (see ingredients for amount) into a large saucepan and add the stock pot. Pop on medium-high heat and bring to the boil. Stir to dissolve the stock pot. Once boiling add the rice and bring back to a simmer, then reduce the heat to medium-low and pop a lid on. Cook for 10 mins then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.
Heat a drizzle of oil in a large frying pan on medium-high heat. Wait until the oil is nice and hot, then add the chicken. Fry until the chicken is browned on the outside, 5-6 mins. Don't stir it too much or it won't brown. Remove the chicken from your pan and add the pepper and whites of the spring onion. Season with a pinch of salt and pepper and stir-fry until slightly browned and softened, 4-5 mins.
Return the chicken to your pan along with the chilli (add less if you don't like spice), ginger and garlic. Stir together and cook for 1 minute, then pour in the coconut milk and fish sauce. Stir to get all the crispy bits from the bottom of your pan. Bring the mixture to a simmer, gently simmer until thickened and the chicken is cooked, 8-10 mins. Important: The chicken is cooked when no longer pink in the middle.
Meanwhile, remove the top and bottom from the carrot (no need to peel!) and grate on the coarse grater. Roughly chop the coriander (stalks and all). Once the rice is cooked, fluff it up with a fork and stir in the grated carrot. Taste the curry and add lime juice, salt and pepper if needed. Spoon the rice into bowls and top with a good helping of curry. Sprinkle over the coriander and greens of the spring onions. Enjoy!
