So fast and easy, with stuff you are likely to have around
I’m often amazed at how HelloFresh comes up with very easy, very simple recipes that are, however, super tasty – specially now, when they’ve made their recipes quicker and simpler, both to save customer’s time and their own profits. This recipe is a prime example. It’s a complete cheat curry and one I think I should be able to recreate. What makes it particularly fast is that it’s made with pre-cut chicken, but buying tenders and cutting them into pieces shouldn’t take that long. I’m planning to make it for my vegan daughter, though I will have to figure out what to use instead of peppers, as she doesn’t like them.
The recipe below is for two portions, double for four.
Thai Coconut Curry Chicken
Ingredients
- cooking oil
- 1 red/orange/yellow bell pepper, cored and seeded and cut into 1/2″ pieces
- salt to taste
- 10 oz chicken tenders, cut into 1″ strips
- 1 Tbsp curry powder
- 2/3 cup coconut milk
- 2 Tbsp Thai sweet chili sauce
- 1 tsp chicken stock concentrate
- 1 tsp sugar
- juice from 1/2 a lime
- 1 Tbsp chopped cilantro
Instructions
Heat a generous drizzle of oil in a frying pan over medium-high heat. Add the bell pepper and salt to taste. Sauté, stirring occasionally, for 5 minutes. Add the chicken and a pinch of salt and continue sautéing, stirring occasionally, for 3-4 minutes, or until the chicken browns. Add the curry powder and cook for 1 minute. Stir in the coconut milk, the chili sauce, stock concentrate, sugar and lime juice. Bring to a simmer, reduce heat to medium low and cook until the sauce thickens, about 5 minutes. Taste and adjust salt and lime juice. Sprinkle chopped cilantro and serve over rice.
Cilantro Lime Rice
Ingredients
- 1/2 cup Jazmine rice
- 3/4 cup water
- salt to taste
- zest from 1 lime
- 1 Tbsp chopped cilantro
Instructions
Place rice, water and salt in a small saucepan and bring to a boil over high heat. Cover, reduce heat to low and cook for 15 minutes. Stir in lime zest and chopped cilantro.