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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Curry Paste
(Contains Sulphites, Milk, Soy)
(Contains Soy, Sulphites, Wheat)
Shanghai Bok Choy
(Contains Sulphites, Wheat)
Not included in your delivery
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.