Thai Green Curry
with Chicken and Jasmine Rice
Unlike Indian curries which favour spices, Thai curries use herbs and aromatics for flavour!
Cals 832 · Prot 60 · Carbs 98 · Fat 26
Weekly classic
Family Friendly
35 min
Unlike Indian curries which favour spices, Thai curries use herbs and aromatics for flavour!
Cals 832 · Prot 60 · Carbs 98 · Fat 26
Weekly classic
Family Friendly
Ingredients
Curry
Chicken breast
400 Grams
Shallots
1 Piece
Red pepper
1 Piece
Snow peas
100 Grams
Lemongrass
1 Piece
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Green curry paste
20 Grams
Tamarind paste
15 Grams
Coconut cream
200 Grams
Water
100 ML
Coconut sugar
5 Grams
Lime leaves
3 Piece
Lime
1 Piece
Fish sauce
6*10*
10 ML
Fresh coriander
15 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Allergens
*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) | 3481 / 832 |
| Fats (g) | 26.2 |
| of which saturated (g) | 21.6 |
| Carbohydrates (g) | 98 |
| of which sugars (g) | 10.6 |
| Fibers (g) | 10 |
| Proteins (g) | 59.8 |
| Salt (g) | 3.9 |
*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
- Rinse the rice in a sieve under cold water until the water runs clear.
- Place the rice in a pot and cover it with enough water to soak. Set aside.
- Chop the chicken.
- Peel and chop the shallots.
- Slice the pepper.
- Trim and slice the snow peas.
- Trim and finely slice 5 cm of the lemongrass. Keep the rest whole.
2 Boil rice
- Drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Lower heat, cover and cook for 12-14 min, until rice is tender.
- Once cooked, remove the pan from heat and keep covered until serving.
3 Fry
- Meanwhile, heat a pan over a medium heat with a drizzle of vegetable oil.
- Fry the shallots for 3 min.
- Add the ginger garlic paste, sliced lemongrass and green curry paste (spicy!).
- Cook for 2 min further.
4 Fry chicken
- Add the chicken and pepper.
- Cook for 2 min.
- The chicken doesn't need to be cooked through at this point.
Tip! Don't overcook the peppers - keep them slightly crunchy instead!
5 Simmer
- Add the tamarind paste, coconut cream, measured water, coconut sugar, lime leaves and the big piece of lemongrass.
- Simmer for 7 min.
- Add the snow peas and simmer for 3 min further.
6 Serve
- Slice the lime into wedges.
- Season the curry with the fish sauce and a squeeze of lime juice.
- Remove the lemongrass piece and the lime leaves.
- Serve the Thai Green Curry with Chicken over the Jasmine rice.
- Garnish with any remaining lime wedges and the fresh coriander.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?