Thai Green Chicken Curry
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Thai Green Chicken Curry

With Pak Choi & Lime Rice

Allergens:
Cereals containing gluten
Soya

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount
Carrot

1 unit(s)

Carrot

Pak Choi

1 unit(s)

Pak Choi

Garlic Clove

2 unit(s)

Garlic Clove

Lime

½ unit(s)

Lime

Jasmine Rice

150 grams

Jasmine Rice

Diced British Chicken Thigh

260 grams

Diced British Chicken Thigh

Thai Green Style Paste

45 grams

Thai Green Style Paste

Coconut Milk

200 milliliter(s)

Coconut Milk

Chicken Stock Paste

10 grams

Chicken Stock Paste

Soy Sauce

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

Water for the Curry

50 milliliter(s)

Water for the Curry

Water for the Rice

300 milliliter(s)

Water for the Rice

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Nutritional information

Energy (kJ)2985 kJ
Energy (kcal)713 kcal
Fat31.5 g
of which saturates19.9 g
Carbohydrate71.2 g
of which sugars6.1 g
Dietary Fiber4.5 g
Protein38.6 g
Salt2.77 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into half moons. Trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle. Peel and grate the garlic (or use a garlic press). Zest and halve the lime.

2

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi and stir-fry until just soft, 3-4 mins. Once tender, add the carrot and stir fry until starting to soften 2-3 mins. Add the diced chicken thigh and cook stirring occasionally until golden, 8-10 mins. IMPORTANT: Always wash your hands after handling raw chicken.

4

Add the garlic and green Thai paste, cook for 1 minute. Add the coconut milk, chicken stock paste and water (see ingredients for amount.) bring it to a boil, turn the heat down and simmer until slightly thickened 8-10 mins. Season to taste with a squeeze of lime juice, soy sauce, salt and pepper. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

5

Fluff the rice with a fork and stir through the lime zest.

6

Share the rice between your plates and top with the chicken curry. Serve any remaining lime along side to squeeze over. Enjoy!