Red Thai Curry Chicken With Brown Rice & Extra Chicken
Give your dinner a protein boost with juicy Thai-style chicken. You'll whip up a rich, coconutty red Thai curry sauce before spooning it over your chicken. Sprinkle with roasted peanuts and serve with brown rice and greens to finish. High in protein. Protein contributes to a growth in muscle mass.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Water, Sugar, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air, then boil half a kettle
Add your chicken breast portions to a chopping board
Cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the flattened chicken to the pan with a pinch of salt and pepper and cook for 5-6 min on each side (no pink meat!)
Tip: Cooking for 3 or more? You may need to do this in batches!
Whilst the chicken is cooking, trim your green beans
Roughly chop your roasted peanuts
Wash your spinach and shake off any excess water
Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the green beans to the pan and cook for 5-6 min or until lightly charred
Meanwhile, chop your creamed coconut finely
Dissolve the chopped creamed coconut in 150ml [200ml] [250ml] boiled water
Add your red Thai curry paste and half your gluten free soy sauce (you'll use the rest later!) with a pinch of sugar and stir it all together – this is your red Thai curry stock
Squeeze your pouch[es] of cooked brown long grain rice to separate the grains
Once the green beans are lightly charred, remove the pan from the heat and add your cooked brown long grain rice and the spinach
Return the pan to a medium-high heat with a splash of cold water and cook for 3-4 min, stirring frequently, or until the rice is warmed through and the spinach has wilted
Once wilted, add the remaining gluten free soy sauce and give everything a good mix up – this is your brown rice & greens
Once the chicken is cooked, transfer to a plate and remove the pan from the heat (reserve the pan!)
Add the red Thai curry stock to the reserved pan
Tip: Be careful when adding the stock to the pan, it may splash!
Return the pan to a medium heat and cook for 2-3 min or until thickened – this is your red Thai curry sauce
Slice the chicken finely on a clean board
Serve the sliced chicken with the brown rice & greens to the side
Drizzle the red Thai curry sauce over the chicken and top with the chopped peanuts
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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