Fusion Chicken Curry Bao Buns with Fresh Herbs
with cucumber yogurt sauce & quick-pickled onionCalories
:
676 kcalProtein
:
33.1g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Originating in China centuries ago, bao buns are known for their soft, airy steamed dough and lightly sweet taste. Today, HelloFresh chefs have created all kinds of flavour combinations for you, from traditional Asian-inspired fillings to European pairings and seasonal twists.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
3 piece
Bao buns
(Contains: Tarwe, Gluten)
100 g
Chicken thigh strips
½ piece
Red onion
½ piece
Romano pepper
½ piece
Cucumber
½ sachet(s)
Yellow curry spices
½ sachet(s)
Ground cumin
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
Not included in your delivery
¼ tablespoon
Sunflower oil
1 tablespoon
White wine vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2830 kJ
Calories676 kcal
Fat19.6 g
Saturated Fat6.2 g
Carbohydrate88.9 g
Sugar20.6 g
Dietary Fiber7.1 g
Protein33.1 g
Salt1.4 g
Potassium526.3 mg
Calcium46.5 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Slice the onion into half-rings.
- In a bowl, combine the onion with the sugar, half of the white wine vinegar and a pinch of salt.
- Cut the Romano pepper into strips.
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat. Fry the chicken with the Romano pepper and the dried spices for 7 - 8 minutes, seasoning with salt and pepper.
2
- Boil a shallow layer of water in a pot or saucepan.
- Line a sieve with a sheet of parchment paper and place it over the pan, taking care to ensure it doesn't touch the water (see Tip).
- Transfer the bao buns to the sieve and cover with the lid, then allow to steam for 5 - 7 minutes or until soft.
Tip: if you have a steamer, use this instead of the sieve.
3
- Halve the cucumber lengthways and scoop out the seeds with a spoon.
- In a bowl, combine the yogurt with the cucumber and the rest of the white wine vinegar.
- Season to taste with salt and pepper, then set aside until serving.
- Roughly chop the fresh herbs in the meantime.
4
- Cut or gently pull the bao buns open and fill with the curry.
- Garnish with the fresh herbs and some of the quick-pickled onion.
- Serve the cucumber yogurt sauce and the rest of the pickled onion alongside.
