Creamy Thai Chicken Green Curry

with Jasmine Rice
Sit back and enjoy this bowl of classic Thai flavours!
Cals 882 · Prot 62 · Carbs 107 · 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 882 · Prot 62 · Carbs 107 · 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) 3734 / 882
Fats (g) 27.1
of which saturated (g) 22.3
Carbohydrates (g) 107
of which sugars (g) 15.6
Fibers (g) 12.6
Proteins (g) 61.6
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

Prep vegetables

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.
Boil rice

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.
Start curry

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.
Add chicken

4 Add chicken

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

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.
Serve

6 Serve

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