Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3162 / 756
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make cauliflower rice
Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a pan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min. Remove from the heat, set aside and keep warm.
Meawhile, finely slice the shallots. Slice the snow peas in half. Trim the pakchoi and slice it in half, separating the white base from the green tops. Finely chop the corianderleaves.
3 Start curry
Heat a second pan over a medium heat with a drizzle of vegetableoil. Once hot, add the shallots with a pinch of salt and cook for 3 min. Add the gingergarlicpaste and redcurrypaste(spicy!). Cook for 2 min further.
Tip!Don't rush the frying of the curry paste; caramelising the paste builds depth of flavour.
4 Finish curry
Add the pulledchicken, coconut milk, measuredwater, coconutsugar, tamarind, peanutbutter, sambaloelek(spicy!) and limeleaves. Simmer for 5 min. Add the snowpeas and pakchoi and simmer for 5 min further.
Add the fish sauce, half of the coriander and squeeze of lime juice.
Divide the cauliflowerrice among shallow bowls along with the curry. Garnish with peanuts, the remaining corianderleaves and lime.