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Roasted Chicken Thighs and Toasted Coconut Rice
with Green Curry Sauce
Comforting and fragrant, this green curry chicken thigh dinner hits all the marks especially when it's served with fluffy rice with toasted coconut and crispy snow peas!
Ingredients: Chicken thighs • Coconut milk (coconut extract, water) • Jasmine rice • Snow peas • Green thai curry paste (ginger, water, garlic, soy oil, onion, basil, sugar, salt, lemongrass, turmeric, xanthan gum, citric acid, spices, natural flavour, potassium sorbate) (milk, soy, sulphites) • Green onion • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Shredded coconut (white coconut meat, sodium metabisuphite) (sulphites).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¾ cup
Jasmine Rice
56 g
Snow Peas
2 tbsp
Green Curry Paste
(May contain Soy, Sulphites, Milk)
1 unit(s)
Coconut Milk
1 tbsp
Shredded Coconut
(Contains Sulphites May contain Tree nuts, Sesame, Crustaceans, Fish, Egg, Wheat, Peanuts, Soy, Mustard, Milk, Sulphites, Triticale)
2 unit(s)
Green Onion
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
Not included in your delivery
1 tsp
Oil*
0.06 tsp
Pepper*
¼ tsp
Sugar*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, trim, then halve peas.
- Pat chicken dry with paper towels. Sprinkle over half the Cream Sauce Spice Blend, then season with pepper.
- Heat a large non-stick pan over medium heat. When hot, add coconut to the dry pan.
- Toast, stirring often, until golden, 1-2 min. Transfer to a plate.
- Reheat the pan over medium-high. Add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
- While chicken is roasting, reheat the same pan over medium-high.
- Add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often, until tender-crisp, 1-3 min.
- Add green curry sauce, remaining Cream Sauce Spice Blend and 1/4 tsp (1/2 tsp) sugar to the pan with peas. Cook, stirring constantly, until combined, 30 sec.
- Add coconut milk to the pan, then stir to combine. Bring to a simmer. Cook, stirring occasionally, until peas are tender-crisp and curry thickens slightly, 1-3 min. Remove from heat.
- Thinly slice green onion.
- Fluff rice with a fork, then stir in half the coconut and half the green onions.
- Thinly slice chicken.
- Divide rice between bowls.
- Top with chicken, then green curry sauce.
- Sprinkle over remaining coconut and remaining green onions.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.