Chicken Breast Thai-Style Green Curry
with Rice
.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Basmati Rice
1
Carrot
1
Courgette
(May contain Celery)
1
Coriander
½
Lime
45
Thai Green Curry Paste
1
Chilli Flakes
Red Chilli Flakes
200
Coconut Milk
260
Diced Chicken Breast
Nutritional information
Utensils
Instructions
a) Fill and boil your kettle, pour the boiling water into a saucepan on high heat. b) Add 0.25 tsp of salt and the basmati rice. c) Lower the heat to medium and cook the rice until tender, 10-12 mins. d) When cooked, drain in a sieve and return to the pan, off the heat, with the lid on.
a) Meanwhile, trim the ends from the carrot and courgette. b) Slice the carrot into thin rounds (no need to peel!). c) Chop the courgette into 1cm chunks. d) Roughly chop the coriander (stalks and all). e) Zest then chop the lime into wedges
a) Heat a splash of oil in a large frying pan on medium-high heat. b) Add the diced chicken and stir fry until golden brown on the outside, 3-4 mins. c) Add the carrots to the chicken and stir-fry until starting to soften, 2 mins. d) Add the courgette and stir-fry for another 2 mins.
a) Add the Thai curry paste and a pinch of chilli flakes (only add a pinch, they're hot!) and cook, stirring, for 30 seconds. b) Stir in the coconut milk until everything is combined. c) Lower the heat and simmer with the lid on (or some foil) until the carrots and courgettes are almost tender and the chicken is cooked through, 7-8 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
a) Stir the lime zest into the rice and season to taste with salt and pepper. b) Add a squeeze of lime juice to your curry. c) Season to taste with salt and pepper, adding more lime juice if you like.
a) Serve the rice in bowls topped with the curry and a sprinkling of coriander. b) Finish with another pinch of chilli flakes for anyone that likes things spicy, and the remaining lime wedges.
Step 3 MOD:
a) If you've changed from prawns to chicken in your recipe, add it to the pan at the beginning of the step (before you cook the carrot and courgette). Stir fry until browned on the outside, 3-4 mins, then add the carrot and continue with the step and the rest of the recipe.
Step 4 MOD:
a) If you've changed from prawns to chicken in your recipe, ignore the prawn cooking instruction. Ensure the chicken is cooked by the end of the step above. IMPORTANT: The chicken is cooked when no longer pink in the middle.
