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Thai green chicken curry

with baby corn and steamed rice

Ready in around 20 mins

RECIPE FACT:
Pai, a small village north of Chiang Mai is known for its hot springs, waterfalls and scenic landscapes.
Nutritional Info:
  • Energy: 3105kj (743Kcal)
  • Protein: 51g
  • Carbohydrate: 61g
  • Fat: 35g
  • Contains: Fish
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES AND CHICKEN:

    Cut the broccoli into small bite sized pieces. Remove the stem from the makrut lime leaf, finely slice and roughly chop the coriander including the stalks. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken into 1 cm strips.

  • 2. TO HEAT THE RICE:

    Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.

  • 3. TO COOK THE CURRY:

    Place a non-stick wok or frying pan over a medium-high heat with a drizzle of oil. Once hot, add the broccoli and baby corn and cook for 3-4 mins. Add the chicken, season with salt and cook for 1-2 mins. Add the green curry paste, stir and cook for a minute until fragrant. Pour in the coconut cream, add ½ cup water and the lime leaf. Cook for 2-3 mins until thickened slightly or until the chicken is cooked through.

  • TO SERVE:

    Spoon steamed rice into bowls and top with green chicken curry, vegetables and sauce. Top with mung beans and sprinkle over the coriander.

Ingredients In your box:
  • 1 pack of free-range diced chicken breast
  • 1 pack of steamed rice
  • 1 pot of Thai green curry paste
  • 1 pack of coconut cream
  • Broccoli
  • 1 pot of baby corn
  • 1 bag of mung bean
  • 1 bag of makrut lime leaf and coriander

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