Creamy Thai Chicken Green Curry

Name: Creamy Thai Chicken Green Curry with Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Pieces of Shallots; 2 Pieces of Garlic cloves; 1 Pieces of Carrot; 150 Grams of Fresh baby corn; 100 Grams of Sugar snap peas; 1 Tbsp of Vegetable oil; 30 Grams of Green curry paste; 10 Grams of White sugar; 200 Grams of Coconut cream; 100 ML of Water; 1 Pieces of Chicken stock cube; 1 Pieces of Lime; 150 Grams of Jasmine rice; 350 ML of Water; 1 Tsp of Salt; 1 Pieces of Large red chilli; 15 Grams of Thai basil

with Jasmine Rice

Sit back and enjoy this bowl of classic Thai flavours!

Cals 884 · Prot 62 · Carbs 108 · Fat 27

Family Friendly

30 min

Creamy Thai Chicken Green Curry with Jasmine Rice

Sit back and enjoy this bowl of classic Thai flavours!

Cals 884 · Prot 62 · Carbs 108 · Fat 27

Family Friendly

Ingredients

Curry

Chicken breast

400 Grams

Shallots

1 Piece

Garlic cloves

2 Pieces

Carrot

1 Piece

Fresh baby corn

150 Grams

Sugar snap peas

100 Grams

Vegetable oil

1 Tbsp

Green curry paste

30 Grams

White sugar

10 Grams

Coconut cream

200 Grams

Water

100 ML

Chicken stock cube 4*5*9*15*

1 Piece

Lime

1 Piece

Rice

Jasmine rice

150 Grams

Water

350 ML

Salt

0.5 Tsp

To serve

Large red chilli

1 Piece

Thai basil

15 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3742 / 884
Fats (g)	27.1
of which saturated (g)	22.3
Carbohydrates (g)	108
of which sugars (g)	15.9
Fibers (g)	12.7
Proteins (g)	61.7
Salt (g)	4.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Chop the chicken breasts into bite-size pieces. Peel the shallots and halve them lengthwise, then chop them into chunks. Peel and crush the garlic. Peel the carrots and slice them into thin disks. Trim the baby corn. Slice the sugar snap peas.

2 Boil rice

Rinse the jasmine rice. Add the rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

3 Start curry

Meanwhile, heat a pan or a non-stick soup pot with a drizzle of vegetable oil over a medium-high heat. Add the green curry paste and garlic and cook for 2 min. Add the sugar, shallots, carrots, coconut milk, measured water and chicken stock cube. Cover with a lid, reduce the heat to low and simmer for 4 min.