Thai-Style Chicken Curry Bowls
with Quick Pickled Veggies- Wheat
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Tree nuts
- Mustard
- Peanuts
- Sesame
- Egg
- Fish
- Wheat
- Crustaceans
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.
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.
