with coriander and fragrant jasmine rice
A recipe conveniently customised just to your liking.
Utensils
Tags
Cauliflower
300 grams
Thai Style Spice Mix
2 sachet(s)
Jasmine Rice
150 grams
Bell Pepper
1 unit(s)
Pak Choi
1 unit(s)
Lime
0.5 unit(s)
Coriander
5 grams
Red Thai Style Paste
1 sachet(s)
Coconut Milk
1 pack(s)
Chilli
1 unit(s)
Vegetable Stock
1 sachet(s)
Diced Irish Chicken Breast
260 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Cut the cauliflower into florets (like small trees). Halve any large florets.
- Pop the cauliflower onto a lined baking tray.
- Toss with half the Thai style spice, salt, pepper and a drizzle of oil.
- Spread out in a single layer and roast on the top shelf until soft and golden, 15-20 mins.
- Meanwhile, rinse the rice to remove excess starch. Add 300ml cold, salted water (per 2P) to a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 12 mins.
- Remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Trim the pak choi. Separate the leaves and quarter widthways into roughly 2cm chunks.
- Zest half a lime (per 2P) then cut into thick wedges.
- Roughly chop the coriander (stalks and all).
- Thinly slice the chilli. Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken until browned 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add bell pepper with remaining Thai spice and cook until coloured, 4-5 mins.
- Add the red Thai paste. Stir to coat and cook until fragrant, 1 min. Add the pak choi along with the coconut milk and stock.
- Bring to the boil then reduce the heat to medium-low.
- Let the curry simmer until the pepper is tender, 4-5 mins. Loosen with a splash of water if necessary.
- When the cauliflower is ready, add it to the curry and stir to coat in the sauce.
- Remove from the heat and season to taste with salt, pepper and a squeeze of lime juice.
- Fluff up the rice and stir in the lime zest and half the coriander.
- Share the rice between bowls and top with the fragrant chicken curry.
- Finish with a sprinkle of fresh chilli and the remaining coriander.
- Serve the remaining lime wedges alongside for squeezing over.
2944
kJ
Energy (kJ)
704
kcal
Energy (kcal)
23.4
g
Fat
15.5
g
of which saturates
87.2
g
Carbohydrate
12.4
g
of which sugars
5.7
g
Dietary Fiber
47
g
Protein
0
mg
Cholesterol
3.91
g
Salt
