Ultimate Thai Green Style Chicken Curry
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Ultimate Thai Green Style Chicken Curry

Ultimate Thai Green Style Chicken Curry

with Tenderstem®, Baby Corn, Jasmine Rice and Peanuts

Looking for a taste of everyday luxury? This Ultimate Thai Green Style Chicken Curry is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Allergens:
Sesame
Peanut

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.

Preparation Time40 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

2

British Chicken Breasts

200

Coconut Milk

60

Baby Corn

10

Chicken Stock Paste

1

Thai Style Spice Blend

(Contains Sesame)

80

Tenderstem Broccoli

3

Garlic Clove

½

Red Chilli

25

Salted Peanuts

(Contains Peanut May contain Nuts)

1

Lime

45

Thai Green Curry Paste

Not included in your delivery

1

Olive Oil for the Marinade

300

Water for the Rice

100

Water for the Sauce

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Nutritional information

Energy (kcal)799 kcal
Energy (kJ)3341 kJ
Fat33.1 g
of which saturates19 g
Carbohydrate73.5 g
of which sugars5.1 g
Protein53.3 g
Salt2.21 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Zester
Garlic Press
Grater
Baking Tray
Medium Saucepan
Lid

Instructions

Make the Marinade
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Zest and halve the lime. Peel and grate the garlic (or use a garlic press).
Pop the Thai style spice blend, oil for the marinade (see ingredients for amount) and half the garlic into a medium bowl.
Squeeze in a little lime juice, season with salt and pepper and mix together.

Roast the Chicken
2

Add the chicken to the marinade and turn so it's well coated. Lay the chicken onto a baking tray.
When the oven is hot, roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Get on the Rice
3

Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 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).

Start your Curry
4

In the meantime, halve any thick broccoli stems lengthways then cut them all in half widthways. Halve the baby corn lengthways.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Add the Thai green curry paste and the remaining garlic, stir-fry for 30 secs.
Stir in the coconut milk, water for the sauce (see ingredients for amount) and chicken stock paste.

Add the Veg
5

Once boiling, lower the heat and add the broccoli and baby corn. Simmer gently until the veg is tender and the sauce has thickened, 5-6 mins.
Meanwhile, halve the chilli lengthways, deseed, then finely slice (see ingredients for amount). Crush the peanuts in the unopened sachet using a rolling pin.
Once the veg is cooked, squeeze in some lime juice. Season with salt and pepper. Taste and add more salt, pepper and lime if needed.

Finish and Serve
6

When everything is ready, fluff the rice up with a fork, stir through the lime zest and hare it between your serving bowls.
Reheat the green curry sauce, if needed, and spoon it over the rice. Cut the chicken widthways into 5 slices and lay it on top.
Scatter over the peanuts and chilli (use less if you don't like too much heat). Cut any remaining lime into wedges and serve alongside for squeezing over. Enjoy!