Thai Green Style Chicken Breast Curry
with Pepper, Pak Choi and Zesty Rice
Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Pairing it with chicken is a much-loved variant of Thai green curry, and it's also the perfect vehicle for soaking up the delicious flavours.
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
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
British Chicken Breasts
1 unit(s)
Pak Choi
2 unit(s)
Garlic Clove
½ unit(s)
Lime
45 grams
Thai Green Style Paste
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
Not included in your delivery
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Curry
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 1/4 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, halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut each chicken breast into 2cm chunks.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the diced chicken and sliced pepper and cook until the chicken is browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, 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 cut the lime into quarters (see ingredients for amount).
Once the chicken has browned, add the garlic and Thai green style paste, stir-fry for 1 min.
Next, stir in the coconut milk, chicken stock paste, pak choi and water for the curry (see pantry for amount).
Bring to a boil, then reduce the heat and simmer until the chicken is cooked and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Once the curry is ready, remove the pan from the heat and squeeze in some lime juice.
Fluff up the rice with a fork and stir through the lime zest.
Share the zesty rice between your bowls and spoon over the Thai green style chicken curry.
Serve any remaining lime wedges alongside to squeeze over.
Enjoy!
