Thai Green Chicken Curry with Bamboo Shoots and Spiced Rice

Thai Green Chicken Curry with Bamboo Shoots and Spiced Rice

Ready in 30 minutes Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, February 10, 2019.

Ingredients

Curry

  • 1 Thai green chicken curry

Spiced Rice

  • 1 pack jasmine rice
  • 1½ cups water
  • 1 pack star anise
  • 1 pack mung bean sprouts

Steps

  1. Cook curry Preheat oven to 180°C. Remove plastic cover from curry and cover with foil. Place on an oven tray and cook for about 30 minutes, or until heated through. Remove from oven on tray. Alternatively, spoon meal into a baking or casserole dish and cook at 200ºC for about 25 minutes, until heated through.
  2. Cook rice Combine rice, water, star anise and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking. When cooked remove star anise and fluff rice with a fork.
  3. Serve rice topped with Thai green chicken curry and a handful of mung bean sprouts.

Nutritional Information

Energy 2999 kj
717 kcal
Protein 45.0g
Carbohydrate 53.9g
Fat 35.5g