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Smart Red Curry Chicken Salads
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Smart Red Curry Chicken Salads

Smart Red Curry Chicken Salads

with Peanuts

Kicky red curry paste adds Thai-style punch to this cal and carb smart chicken salad! Heat it up with diced chilis and crunchy roasted peanuts.

Tags:
Spicy
Carb Smart
Calorie Smart
Quick
Low CO2
Allergens:
Peanuts
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Chicken

113 g

Spring Mix

1 unit

Chili Pepper

4 tbsp

Red Curry Paste

28 g

Peanuts, chopped

(Contains Peanuts)

2 tbsp

Rice Vinegar

(Contains Sulphites)

1 unit

Green Onion

2 tbsp

Sweet Chili Sauce

170 g

Carrot

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories490 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate30 g
Sugar19 g
Dietary Fiber5 g
Protein28 g
Cholesterol115 mg
Sodium1050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Large Bowl
Whisk

Instructions

Prep
1

Before starting, wash and dry all produce. Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Thinly slice green onion.Peel, then cut carrot into 1/4-inch matchsticks.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

Pickle carrots
2

Add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt to a medium microwaveable bowl. (NOTE: This is your pickling liquid.)Microwave in 15 sec increments, stirring between each, until salt dissolves.Add carrots, then stir to combine. Place in the fridge to cool.

Toast peanuts
3

Heat a large non-stick pan over medium-high heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!) Transfer to a small bowl.

Cook chicken
4

Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Add curry paste, half the sweet chili sauce, 2 tbsp (4 tbsp) water and 1/4 tsp chilis. (NOTE: Reference heat guide.) Remove from heat. Season with salt and pepper, to taste, then stir to combine.

Make salad
5

Add remaining sweet chili sauce, 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. (TIP: Add a pinch of sugar to the dressing, if desired!)Drain pickled carrots, discarding remaining pickling liquid.Add carrots, spring mix and half the green onions to the bowl with dressing. Toss to combine.

Finish and serve
6

Divide salad between plates. Top with chicken, then peanuts and remaining green onions. Sprinkle any remaining chilies over top, if desired.

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