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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Oil | Salt | Black pepper | Measuring jug | Cooking pot | Chopping board | Knife | Cooking pan
Cooking Instructions
Ingredients
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Step 5 : Final Touches
Include red bell pepper, simmer for 4-7 minutes until sauce reduces, discard lemongrass, season with salt and pepper, and stir in coriander leaves.
400 ml Water for Rice
180 g Basmati Rice
280 g Chicken Breast Cubes
7 g Ginger
5 g Green Chili
20 g Lemon Grass
7 g Coriander Leaves
140 g Red Bell Pepper
3 g Turmeric Powder
4 g Coriander Powder
2 g Cumin Powder
10 g Fish Sauce
250 g Coconut Milk
50 ml Home Made Vegetable Stock
Allergens
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Step 1 : Cook the Rice
Boil water with a pinch of salt, wash the basmati rice, cook it uncovered for 1-3 minutes, then cover and simmer on low for 10 minutes. Remove from heat once done.
Nutritional Information
Energy (kJ/kcal)
634
Protein (g)
41
Carbohydrates (g)
84
Fibers (g)
5
Sugar
4
Fats (g)
18
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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 : Pan-fry the Chicken
Heat oil in a pan, season chicken with salt and black pepper, and cook until brown, about 6-8 minutes. Add ginger, cooking for 30 seconds, then turmeric, coriander, cumin powder, and lemongrass, stirring for another 20-30 seconds
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Step 2 :Prep the Ingredients
Finely chop ginger and coriander, chop the green chili, bruise and tie the lemongrass, and thinly slice red bell pepper.
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Step 4 : Simmer the Coconut Milk
Mix in fish sauce, coconut milk, water, and vegetable cube, add green chili, and simmer for 5-9 minutes.
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Step 6 : Serve and Enjoy!
Serve the fragrant rice topped with the flavorful chicken curry.
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