Coconut Red Curry Chicken
with Fragrant Rice and Crispy Shallots
Tonight, creamy coconut red curry chicken is spooned over fragrant rice for an unforgettable aromatic experience! The mild curry paste makes it suitable for anyone who's shy with spice!
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.
Ingredients
250 g
Ground Chicken
4 tbsp
Red Curry Paste
1 unit(s)
Coconut Milk
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
½ unit(s)
Lime
113 g
Shanghai Bok Choy
1 g
Carrot
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
¾ cup
Basmati Rice
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, zest, then cut half the lime into wedges (whole lime for 4 ppl).Separate bok choy leaves from stems. (TIP: Rinse bok choy leaves to wash away any hidden dirt!) Cut stems into 1/2-inch pieces and leaves into 2-inch pieces. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (1 1/2 tbsp) oil, then chicken and carrots. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Add curry paste. Cook, stirring often, until fragrant, 1 min.
Add bok choy, soy sauce and 2 tbsp (3 tbsp) water and 1/2 tsp (3/4 tsp) sugar. Cook, stirring occasionally, until bok choy softens slightly, 2-3 min.Reduce heat to medium, then stir in coconut milk. Cover and cook, stirring occasionally, until veggies are tender, 2-3 min. (NOTE: If sauce reduces too much, add water, 1 tbsp at a time, until you reach your desired consistency.) Season with salt and pepper, to taste.
Add lime zest and 1 tbsp (2 tbsp) butter to the pot with rice. Fluff rice with a fork until butter melts.Divide rice between plates. Spoon red curry chicken over top. Sprinkle with crispy shallots.Squeeze a lime wedge over plates, if desired.
