Thai Green Style Chicken Curry
with Pak Choi and Zesty Rice
This Thai Green Style Chicken Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
Carrot
1
Pak Choi
2
Garlic Clove
½
Lime
150
Jasmine Rice
260
Diced British Chicken Thigh
45
Thai Green Curry Paste
200
Coconut Milk
10
Chicken Stock Paste
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
50
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into half moons.
Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.
Peel and grate the garlic (or use a garlic press). Zest and halve the lime.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 1/4 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).
Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi and stir-fry until just soft, 3-4 mins.
Once the pak choi is tender, add the carrot and stir-fry until starting to soften 2-3 mins.
Add the diced chicken and cook until the chickenis browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the chicken is browned, stir in the garlic and Thai green style curry paste and cook for 1 min.
Add the coconut milk, chicken stock paste and water for the curry (see pantry for amount). Bring it to a boil, turn the heat down and simmer until the chicken is cooked and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Season to taste with a squeeze of lime juice, the soy sauce, salt and pepper.
Once cooked, fluff up the rice with a fork and stir through the lime zest.
Share the rice between your plates and top with the Thai green style chicken curry.
Serve with any remaining lime cut into wedges for squeezing over.
Enjoy!
