Creamy Thai Chicken Green Curry

with Jasmine Rice
Sit back and enjoy this bowl of classic Thai flavours!
Cals 949 · Prot 56 · Carbs 90 · Fat 44
Family-Friendly
Try Hello Chef Now
30 min
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Sit back and enjoy this bowl of classic Thai flavours!
Cals 949 · Prot 56 · Carbs 90 · Fat 44
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
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

Tips for fussy eaters

Separate some of the ingredients and prepare a mild chicken and coconut stir-fry for them.

Pro tip

Don't overcook the vegetables, they should be slightly crunchy.

Before you start

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

Instructions

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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.
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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.
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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, shallotscarrotscoconut milk, measured water and chicken stock cube. Cover with a lid, reduce the heat to low and simmer for 4 min.
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4 Add chicken

Add the chicken and baby corn. Simmer for 4 min further. 
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5 Add and season

Add the sugar snap peas and simmer for a final 1 min. Season the curry with the juice from half of the limes. Slice the remaining limes into rounds.
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6 Serve

Slice the red chilli thinly. Serve the Thai green curry over the cooked jasmine rice. Garnish with the red chillilime slices and Thai basil.

Tips for fussy eaters

Separate some of the ingredients and prepare a mild chicken and coconut stir-fry for them.

Pro tip

Don't overcook the vegetables, they should be slightly crunchy.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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