"My banging Thai green curry is packed with protein from British chicken and juicy king prawns. Chuck in your tasty Tenderstem and crunchy sugar snaps, and get stuck in!"
Prep Time
15 min
Cuisine
Thai
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 garlic clove
garlic
15g fresh root ginger
ginger
10g coriander
coriander(100%)
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil
80g sugar snap peas
sugar snap peas
120g Tenderstem broccoli
tenderstem broccoli (100%)
171g raw peeled king prawns
king prawn (crustacean) 93%, added water, salt. may contain molluscs
Allergens highlighted by † (peanut, crustacean, gluten, 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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Chop the chicken breasts into rough bite-sized pieces
Peel and chop the red onion[s] into wedges
2
Heat a large, wide-based pan (preferably non-stick, with a matching lid) with 1 tbsp [2 tbsp] vegetable oil over a high heat
Once hot, add the chopped chicken and red onion wedges and cook for 3-4 min or until the chicken is browned all over and the onion is starting to soften
3
Meanwhile, cut the coriander stalks from the leaves and chop the stalks finely (save the leaves for later!)
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
4
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the chopped coconut cream in 250ml [450ml] boiled water
Add the Thai green curry paste and soy sauce – this is your green curry sauce
5
Once the chicken has browned, add the chopped garlic, ginger and coriander stalks and cook for 1 min
Add the Tenderstem broccoli, sugarsnap peas and Thai green curry sauce and cook, covered, for an initial 2-3 min
6
After an initial 2-3 min, add the king prawns and cook for a further 4-5 min or until the prawns and chicken are cooked through (no pink meat!) and the vegetables are tender – this is your Thai green chicken & prawn curry
7
Separate the coriander leaves
Bash the roasted peanuts up in their bag (we use a rolling pin!) or chop them roughly
8
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