Yellow Chicken Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 200ml coconut milk
• 1pcs zucchini
• 20g roasted peanuts
• 60g yellow curry paste
• 20ml fish sauce
• 300g free-range chicken breast fillet
• 100g baby spinach leaves
• 1bunch coriander
• 250ml (1 cup) boiling water
• 10ml neutral-flavoured oil
• 8ml honey

Method

1. Step 1 — Bake rice
   Preheat the oven to 220C, fan-forced. Rinse the rice until the water runs clear. Put in a medium baking dish with 150ml coconut milk and 250ml (1 cup) boiling water, season with salt and stir to combine. Cover with foil and bake for 15-20 mins until the rice is almost tender and the liquid is absorbed. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, halve the zucchini lengthwise and thinly slice. Coarsely chop the peanuts.
3. Step 3 — Prep and marinate chicken
   Combine the yellow curry paste, fish sauce, three-quarters of the peanuts, 2 tsp oil and 1½ tsp honey in a large bowl and season with pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the marinade and turn to coat.
4. Step 4 — Bake chicken
   Put the chicken and marinade on top of the rice in the dish. Cover with foil and bake for 10 mins.
5. Step 5 — Add vegetables
   Arrange the zucchini around the chicken and bake, uncovered, for a further 4-5 mins until the chicken is cooked through and the zucchini is tender. Scatter over the spinach and season with salt and pepper.
6. Step 6 — Get ready to serve
   While the zucchini is baking, coarsely chop the coriander leaves and finely chop the stems. Drizzle the remaining coconut milk over the chicken. Scatter with the coriander and remaining peanuts. Serve the chicken curry bake at the table.

Allergens

Peanut, Soy, Fish