Coconut Green Curry Chicken
with Fragrant Rice
Tonight, creamy coconut green curry chicken is spooned over cilantro-lime rice for an unforgettable aromatic experience! The mild curry paste makes it suitable for anyone who's shy with spice!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Chicken
2 tbsp
Green Curry Paste
(Contains: Sulphites, Milk, Soy)
165 mL
Coconut Milk
1 tbsp
Soy Sauce
(Contains: Sulphites, Soy, Wheat)
½ unit
Lime
113 g
Shanghai Bok Choy
170 g
Carrot
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
¾ cup
Basmati Rice
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, zest, then cut half the lime into wedges (whole lime for 4 ppl).Separate bok choy leaves from stems. (TIP: Rinse bok choy leaves to wash away any hidden dirt!) Cut bok choy stems into 1/2-inch pieces. Cut leaves into 2-inch pieces. Peel, then halve carrot. Cut carrot in 1/4-inch half-moons.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken and carrots. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Add curry paste to the pan with chicken and carrots. Cook, stirring often, until fragrant, 1 min.
Stir in bok choy, coconut milk, soy sauce and 1/4 tsp sugar (dbl for 4 ppl). Bring to a simmer.Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender, 3-4 min. (NOTE: If sauce reduces too much, add water, 2 tbsp at a time, until you reach your desired consistency.) Season with salt and pepper, to taste.
Add lime zest and 1 tbsp butter (dbl for 4 ppl) to the pot with rice. Fluff rice with a fork until butter melts.Divide rice between plates. Spoon green curry chicken over top. Sprinkle with crispy shallots.
