Thai-Style Yellow Free Range Chicken Curry With Rice
If you love Thai curry, you're in for a treat. You'll sizzle juicy free range chicken in a fragrant blend of ginger, garlic, turmeric and curry powder before adding creamy coconut stock. Finish with a squeeze of lime and serve over fluffy rice.
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, Salt, Water (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
Peel and roughly chop your shallot[s]
Peel and roughly chop your garlic
Peel (scrape the skin off with a teaspoon) and roughly chop your ginger
Add the chopped shallot, garlic and ginger to a food processor with your ground turmeric, curry powder, a small splash of water and a pinch of salt
Blitz until smooth – this is your Thai-style yellow curry paste
Boil half a kettle
Top, tail, peel and slice your carrot[s] into discs on the diagonal
Chop your creamed coconut roughly (if required!)
Chop your free range chicken breast portion[s] into bite-sized pieces
Add the white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and a pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
Whilst the rice is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, add the chopped chicken with a pinch of salt and cook for 3-4 min or until beginning to brown
Meanwhile, dissolve your chopped creamed coconut, chicken stock mix and fish sauce in 200ml [300ml] [400ml] boiled water – this is your coconut stock
Once the chicken has browned, add your Thai-style yellow curry paste to the pan and cook for 2 min or until fragrant
Once fragrant, add the sliced carrot and coconut stock and bring to the boil
Once boiling, reduce the heat to medium and cook for 8-10 min or until the sauce has thickened and the chicken is cooked through (no pink meat!)
Whilst the chicken is cooking, slice your red chilli[es] into rounds
Roll your lime[s] with your hand on a hard surface (to release more juice) and cut into wedges
Once the chicken is cooked through, add the juice of half your lime wedges – this is your Thai-style yellow chicken curry
Serve the Thai-style yellow free range chicken curry over the cooked rice
Garnish with the chilli rounds (can't handle the heat? Go easy!) and a lime wedge
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 † (celery, fish, mustard, 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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