Name: Thai Inspired Roasted Chicken Breast with Potato and Vegetable Curry
Yield: 2
Cuisine: 0
Ingredients: 2 unit(s) Chicken Breasts; 250 g Diced Potatoes; 4 tbsp Red Curry Paste; 56 g Carrot, julienned; 56 g Yellow Onion, chopped; 2 tbsp Ginger-Garlic Puree; 56 g Baby Spinach; 1 unit(s) Coconut Milk; 7 g Cilantro; 56 g Green Peas; 1 unit(s) Lime; 1 unit(s) Crushed Tomatoes with Garlic and Onion; 2 unit(s) Flatbread; 2 tbsp Oil*; ⅓ tsp Salt*; 0.13 tsp Pepper*; ¼ tsp Sugar*; 1 tbsp Butter*

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Recipes

Thai Inspired Roasted Chicken Breast

with Potato and Vegetable Curry

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Allergens:

Sulphites

•Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Preparation Time

Cooking Time

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

250 g

Diced Potatoes

(Contains: Sulphites May contain traces of: Tree nuts, Fish, Milk, Crustaceans, Mustard, Sesame, Sulphites, Wheat, Egg, Soy)

4 tbsp

Red Curry Paste

(May contain traces of: Milk, Soy, Sulphites)

56 g

Carrot, julienned

56 g

Yellow Onion, chopped

2 tbsp

Ginger-Garlic Puree

(May contain traces of: Soy, Sulphites, Milk)

56 g

Baby Spinach

1 unit(s)

Coconut Milk

7 g

Cilantro

56 g

Green Peas

1 unit(s)

Lime

1 unit(s)

Crushed Tomatoes with Garlic and Onion

2 unit(s)

Flatbread

(Contains: Milk, Soy, Wheat May contain traces of: Gluten)

Not included in your delivery

2 tbsp

Oil*

⅓ tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

1 tbsp

Butter*

(Contains: Milk)

Nutrition Values

Calories1240 kcal

Fat50 g

Saturated Fat24 g

Carbohydrate141 g

Sugar22 g

Dietary Fiber15 g

Protein60 g

Cholesterol140 mg

Sodium1600 mg

Trans Fat0.4 g

Potassium3100 mg

Calcium250 mg

Iron10.5 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

•Baking Sheet

•Large Non-Stick Pan

•Measuring Spoons

•Paper Towel

•Large Pot

Cooking Steps

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.
Pat chicken dry with paper towels. Marinate with half the red curry paste. Season with salt and pepper.
Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**

Meanwhile, In a large pot, heat 1 tbsp (2 tbsp) oil over medium.
When the pot is hot, add onions. Season with salt. Cook for 2-3 min, stirring often, until almost tender.
Add half the garlic ginger puree and remaining red curry paste. Cook for 1 min, stirring often, until fragrant.
Add crushed tomatoes, coconut milk and 1 tsp (2 tsp) sugar. Season with salt and pepper. Stir to combine.
Bring to a simmer over medium-high.

Once simmering, reduce heat to medium. add carrots, potatoes and green peas. Stir to combine. Cover and cook for 4-6 min, stirring occasionally, until slightly reduced.
Add spinach. Cooking for 1-2 min, until wilted. Season with salt and pepper.
In a small bowl, add butter and remaining ginger garlic puree. Then stir to combine.

On an unlined baking sheet, arrange flatbreads. Brush with ginger garlic butter.
Toast in the top of the oven for 2-4 min, until browned. (TIP: Keep an eye on flatbreads, so they don't burn!)
Meanwhile, roughly chop cilantro.
Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.