Quick Thai Curry
with Pulled Chicken and Cauliflower Rice
Want dinner on the table quick? This one's for you!
Cals 737 · Prot 54 · Carbs 43 · Fat 42
Low Carb
Speedy
25 min
Want dinner on the table quick? This one's for you!
Cals 737 · Prot 54 · Carbs 43 · Fat 42
Low Carb
Speedy
Ingredients
Curry
Pulled chicken
300 Grams
Shallots
1 Piece
Snow peas
100 Grams
Baby pak choi
3 Piece
Fresh coriander
15 Grams
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Red curry paste
7*
20 Grams
Coconut milk
200 ML
Water
150 ML
Coconut sugar
10 Grams
Tamarind paste
15 Grams
Peanut butter
1*9*
30 Grams
Sambal oelek
10 Grams
Lime leaves
3 Piece
Fish sauce
6*10*
10 ML
Lime
1 Piece
Salted peanuts
1*
40 Grams
Cauliflower Rice
Cauliflower
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Allergens
*7 Crustaceans, *1 Peanuts, *9 Soya, *6 Fish, *10 Wheat
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) | 3082 / 737 |
| Fats (g) | 42.1 |
| of which saturated (g) | 15.1 |
| Carbohydrates (g) | 43 |
| of which sugars (g) | 15.9 |
| Fibers (g) | 15.2 |
| Proteins (g) | 53.9 |
| Salt (g) | 10.5 |
*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 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.
2 Prep
Meawhile, finely slice the shallots. Slice the snow peas in half. Trim the pak choi and slice it in half, separating the white base from the green tops. Finely chop the coriander leaves.
3 Start curry
Heat a second pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots with a pinch of salt and cook for 3 min. Add the ginger garlic paste and red curry paste (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 pulled chicken, coconut milk, measured water, coconut sugar, tamarind, peanut butter, sambal oelek (spicy!) and lime leaves. Simmer for 5 min. Add the snow peas and pak choi and simmer for 5 min further.
5 Garnish
Add the fish sauce, half of the coriander and squeeze of lime juice.
6 Serve
Divide the cauliflower rice among shallow bowls along with the curry. Garnish with peanuts, the remaining coriander leaves and lime.
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