Nutritionist's Pick: Green Thai Curry Chicken
with Carrots, Spinach and Jasmine Rice- Soy
- Sulphites
- Wheat
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Fish
- Mustard
- Sesame
- Peanuts
- Tree nuts
- Egg
- Crustaceans
- Wheat
Ingredients: Diced chicken breast • Coconut milk (coconut extract, water) • Carrot • Jasmine rice • Yellow onion • Green curry paste (ginger, water, garlic, soy oil, onion, basil, sugar, salt, lemongrass, turmeric, xanthan gum, citric acid, spices, natural flavour, potassium sorbate) • Lime • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Spinach • Moo Shu spice blend (soy, wheat, sulphites) (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) • Cilantro.
Ingredients
340 g
Chicken Breast, Diced
4 tbsp
Green Curry Paste
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 unit(s)
Coconut Milk
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Carrot
28 g
Baby Spinach
7 g
Cilantro
1 unit(s)
Yellow Onion
1 unit(s)
Lime
9 g
Moo Shu Spice Blend
(Contains: Soy, Sulphites, Wheat May be present: Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear. To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Peel, then halve carrot lengthwise. Cut into 1/2-inch half moons.
- Peel, then cut onions into 1/2-inch pieces.
- Roughly chop spinach.
- Roughly chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Pat chicken dry with paper towels. Season with half the Moo Shu Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken and carrots. Cook for 3-4 min, stirring occasionally, until golden. (NOTE: Chicken will finish cooking in step 5.)
- Meanwhile, to a large pot, heat 2 tbsp (4 tbsp) oil over medium-high.
- When hot, add onions. Cook for 2-3 min, stirring occasionally, until translucent. Season with salt and pepper.
- Add green curry paste and ginger-garlic puree. Cook for 1-2 min, stirring often, until fragrant.
- Add coconut milk, remaining Moo Shu Spice Blend, chicken and 2/3 cup (1 1/3 cup) water. Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cover and cook for 8-10 min, stirring occasionally, until slightly thickened and chicken is cooked through.**
- Add spinach and lime juice. Stir until wilted. Season with salt and pepper.
- To the rice, add half the cilantro and lime zest. Season with salt, then fluff rice with a fork.
- Divide curry between bowls. Serve rice alongside.
- Sprinkle remaining cilantro over top of curry.
- Squeeze a lime wedge over top, if you like.
