Do you know why Vietnamese food is one of the best healthiest foods in the world? It is because it uses a variety of ingredients in the food that are low in fat, gluten-free and jam-packed with vitamins and minerals! It is the perfect food to boost your immune system, especially during times like this pandemic! Did you know that Vietnam has only recorded 327 cases and 0 deaths at this present time? Vietnam has successfully managed to contain COVID-19. They are lifting social isolation measures and reopening the economy to allow businesses to resume. Food must have a part to play in this!
Anyway, I decided to choose this HelloFresh Vietnamese Chicken Ca-ri dish recipe to share with my readers. This is created by Mimi and she received a surprise visit from the Brownlee brothers, who tasted and critiqued it with a few tweaks! If it gets gold from Olympic athletes, I am sure you will love it too! This recipe is suitable for gluten intolerance but not for sesame allergies.
This meal takes around 40 minutes to prepare and cook and it will make a very healthy meal for your whole family. You can choose to make it as a two-person portion or up to four! For the whole recipe for Vietnamese Chicken Ca-ri with brown rice for three or four, please pop over to the HelloFresh website and check it out yourself! Of course, if you don’t want to shop for the ingredients, you can just order via their website!
Ingredients for two:
- 1 pot Chicken Stock Pot
- 1 bunch Lemongrass
- 150 grams Brown Basmati Rice
- 1 unit Leek
- 1 punnet Closed Cup Mushrooms
- 1 sachet Ginger puree
- 1 sachet Easy Garlic
- 1 pack Diced Chicken Thigh
- 1.5 tsp Thai Spice Blend (Contains Sesame)
- 200 milliliter(s) Coconut Milk
- 1 bunch Coriander
- 1 Lime
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Put a large saucepan of water on to boil on medium-high heat with half the chicken stock pot. Bash the lemongrass with a rolling pin or frying pan and cut it in half. Add one half to the stock. Once the stock is boiling, add the brown rice. Cook at a rapid boil until soft, 30 mins. TIP: Add more water if it all evaporates.
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Meanwhile, remove the top and bottom from the leek, cut in half lengthways and slice into thin half moons. Cut each mushroom into four or five slices. Cut the remaining lemongrass in half lengthways and then slice thinly.
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Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the chicken. Cook until browned, stirring occasionally, 4-5 mins. Add the leek and mushrooms to the pan. Stir together and cook until the leek is soft and the mushrooms are brown, 5-6 mins.
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Add the ginger, garlic and sliced lemongrass to your frying pan along with the thai spice blend. Stir together and cook for 1 minute. Add the coconut milk, curry leaves, remaining stock pot and the water (see ingredients for amount). Bring to a simmer and leave to bubble away to let the flavours develop, 5-7 mins. This is your curry! TIP: The chicken is cooked when it is no longer pink in the middle.
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While the curry cooks, roughly chop the coriander (stalks and all). Once the curry is ready, squeeze in half the lime juice, taste and then add some lime juice, salt and black pepper if necessary. Stir in half the coriander.
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When the rice is cooked, drain through a sieve and discard the lemongrass. Spoon into deep bowls and ladle the chicken curry on top. Sprinkle over the remaining coriander. Enjoy!
We are no strangers to HelloFresh and we reviewed them a couple of years ago. We love their concept of providing each household with fresh ingredients to enjoy wholesome home-cooked meals with no planning, no shopping and no hassle required. Not only that, but they hate wastage too! They carefully plan the right ingredients according to the number of people and they are locally sourced too. Have you tried them out yet? HelloFresh have provided a discount code for you, click this link to save: https://www.hellofresh.co.uk/plans/?c=OS10OFF
Disclosure: This is a featured post. Images used with permission.
