One-Pot Thai Coconut Chicken
with Carrot Coins, Sweet Peppers and Peanuts- Peanuts
- Wheat
- Sulphites
- Soy
- Milk
- Mustard
- Egg
- Peanuts
- Crustaceans
- Milk
- Sulphites
- Tree nuts
- Wheat
- Fish
- Mustard
- Sesame
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Chicken thighs • Coconut milk (coconut extract, water) • Sweet bell pepper • Jasmine rice • Carrot • Lime • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Peanuts • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide) • Green onion.
Ingredients
270 g
Chicken Thighs
1 unit(s)
Coconut Milk
113 g
Carrot, coins
¾ cup
Jasmine Rice
(May be present: Egg, Peanuts, Crustaceans, Milk, Sulphites, Tree nuts, Wheat, Fish, Mustard, Sesame, Soy)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 unit(s)
Lime
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 tbsp
Red Curry Paste
(May be present: Milk, Soy, Sulphites)
7 g
Thai Spice Blend
(Contains: Milk, Mustard May be present: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2.5 tbsp
Oil*
0.88 tsp
Salt*
0.38 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Core, then cut peppers into 1/2-inch pieces.
- Juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onions.
- Pat chicken dry with paper towels. Season with half the Thai Spice Blend, salt and pepper.
- Heat a medium pot (large pot for 4 servings) over medium. When hot, add 1 tbsp (2 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer to a plate. The chicken will finish cooking in step 4.
- Heat the same pot over medium, then add 1 1/2 tbsp (3 tbsp) oil, carrot coins, peppers and 2 tbsp (3 tbsp) water. Cook for 4-5 min, stirring often, until peppers are tender.
- Add rice, ginger-garlic puree, red curry paste and remaining Thai Spice Blend. Cook for 1-2 min, stirring frequently, until rice is fragrant.
- To the pot, add coconut milk, soy sauce, 1 1/4 cups (2 1/4 cups) water, lime juice, half the green onions, 1/4 tsp (1/2 tsp) pepper and 3/4 tsp (1 1/2 tsp) salt. Stir to combine. Bring to a boil.
- Add chicken, stir to combine and reduce heat to low. Cover and cook for 13-15 min (20-23 min for 4 servings), until rice is tender, water is absorbed and chicken is cooked through.** Remove from heat.
- Using tongs, remove chicken from pot.
- Thinly slice chicken, if you like.
- Divide rice between bowls. Top with chicken.
- Sprinkle with peanuts and remaining green onions.
- Squeeze a lime wedge over top.
