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Before you start
Preheat the oven to 180 degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil the measured water.
What you'll need
Vegetable oil | Olive oil | Salt | Black pepper | Chopping board | Knife | Bowl | Measuring jug | Cooking pot | Small mixing bowl | Cooking pan | Wooden spoon
Cooking Instructions
Ingredients
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Step 5 : Final Touches
Stir red curry paste into the sauce, add cooked meatballs, season with salt and black pepper, and simmer for an additional 5-8 minutes. Add remaining coriander leaves and stir.
400 ml Water for Rice
180 g Jasmine Rice
1 g Turmeric Powder
10 g Spring Onion
240 g Minced Chicken
7 g Ginger
90 g Red Onion
160 g Red Bell Pepper
7 g Coriander Leaves
15 g Red Thai Curry Paste
400 g Coconut Milk
15 ml Tamari Soy Sauce
10 g Fish Sauce
120 g Celery
20 g Red Long Chilli
60 g Lime
10 g Peanut
4 g Coconut Flakes
Allergens
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Step 1 : Cook the Rice
Thoroughly wash and rinse the rice under cold running water. Bring a pot of water to a boil, stir in the turmeric and a pinch of salt, then add the rice. Cook uncovered for 1-3 minutes, then cover, reduce the heat to low, and simmer for 12 minutes. Remove from heat and keep covered until serving.
Nutritional Information
Energy (kJ/kcal)
758
Protein (g)
35
Carbohydrates (g)
90
Fibers (g)
10
Sugar
10
Fats (g)
36
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Cook the Veggies
Peel and finely chop the ginger and red onion. Cut the bell pepper in half, remove the core, deseed, and slice thinly. Heat a pan with olive oil over medium-high heat. Once hot, add the red onion and ginger and cook until translucent. Add the red pepper, and stir for a minute. Pour the coconut milk and tamari soy sauce, and simmer for 5-8 minutes.
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Step 2 : Make the Chicken Meatballs
Combine minced chicken with most of the chopped spring onions, a pinch of salt, and black pepper in a bowl. After mixing, form the mixture into small balls with oiled hands, place them on a baking tray, and bake for 6-9 minutes until golden and cooked.
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Step 4 : Make the Salad
In a mixing bowl, combine sliced celery, finely chopped coriander leaves, red chili, remaining spring onions, lime juice, olive oil, fish sauce, and crushed peanuts.
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Step 6 : Serve and Enjoy!
Plate the turmeric rice, top with the coconut curry chicken, and a sprinkle of coconut flakes. Accompany with the celery peanut salad on the side.
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