Thai Green Style Chicken and Prawn Curry
with Mushrooms and Jasmine 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 grams
Jasmine Rice
80 grams
Sliced Mushrooms
1 unit(s)
Lime
260 grams
Diced British Chicken Breast
200 milliliter(s)
Coconut Milk
1 sachet(s)
Thai Style Spice Blend
45 grams
Thai Green Style Paste
10 grams
Chicken Stock Paste
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat.
Once hot, add the mushrooms to the pan and season with salt and pepper. Cook until slightly browned, 3-4 mins.
Meanwhile, cut the lime into wedges. Drain the prawns.
Once the mushrooms have browned, stir in the chicken, coconut milk, Thai style spice blend (add less if you'd prefer things milder), Thai green style paste, chicken stock paste and sugar (see pantry for amount).
Bring the curry to a boil, then lower the heat and simmer until the chicken is cooked through, 10-12 mins. Halfway through cooking, stir in the prawns and cook for the remaining time. IMPORTANT: Wash hands and utensils after handling raw meat and prawns. Cook so there's no pink in the middle of the chicken. Cook so the prawns are opaque in the middle.
When the curry's ready, squeeze in half the lime juice from the lime wedges.
Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Fluff up your rice with a fork and share between your serving bowls. Spoon over your Thai green style chicken and prawn curry.
Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
Step 4 MOD: If you’re adding prawns, drain them, then add them to the pan halfway through cooking the chicken. Simmer, 5-6 mins, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
