Thai-Style Chicken Curry Bowls
with Quick Pickled Veggies
Crunchy, sweet-and-tangy quick pickles are the ultimate fresh topping for a savoury, rich chicken curry and rice bowl. The best part? You can make it all in the length of time it takes the rice to cook.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Chicken Breast, Diced
4 tbsp
Red Curry Paste
(May contain traces of: Milk, Soy, Sulphites)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Soy, Sulphites, Tree nuts, Mustard, Peanuts, Sesame)
3 unit(s)
Radish
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Milk, Soy, Tree nuts, Mustard, Sesame, Egg, Fish, Wheat)
¾ cup
Jasmine Rice
(May contain traces of: Milk, Soy, Sulphites, Tree nuts, Mustard, Peanuts, Sesame, Egg, Fish, Wheat, Crustaceans)
7 g
Cilantro
1 unit(s)
Coconut Milk
170 g
Coleslaw Cabbage Mix
Not included in your delivery
1.25 tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-15 min. Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice radishes.
- To a small pot, add radishes, vinegar, 2 tbsp (1/4 cup) water and 1 1/2 tsp (1 tbsp) sugar. Season with salt. Bring to a simmer over medium-high heat. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer radishes, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Meanwhile, roughly chop cilantro.
- Pat chicken dry with paper towels. Season with salt and pepper
- Heat a large non-stick pan over medium-high heat. Add 1 tbsp (2 tbsp) oil, then chicken. Cook for 3-4 min, flipping once, until golden. (NOTE: Chicken will finish cooking in step 5.)
- Add curry paste and Cream Sauce Spice Blend. Cook for 30 sec, stirring constantly, until fragrant.
- To pan with chicken, add coconut milk, 1/3 cup (2/3 cup) water and coleslaw mix. Bring to simmer.
- Cook, stirring occasionally, until veggies are tender, chicken is cooked through** and sauce thickens slightly. (TESTER: PLS confirm timing here.)
- Drain radishes. (TIP: Reserve liquid to use in salad dressings.)
- Fluff rice with fork.
- Divide rice between bowls. Top with curry.
- Top curry with pickled radishes, then sprinkle with cilantro.
