Thai Green Style Chicken Curry
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Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Baby Spinach and Fragrant Jasmine Rice

Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Green Style Chicken Curry in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid

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 Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

150

Jasmine Rice

2

Garlic Clove

45

Thai Green Curry Paste

200

Coconut Milk

10

Chicken Stock Paste

260

Diced British Chicken Thigh

½

Red Chilli

1

Lime

1

Spring Onion

40

Baby Spinach

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kJ)2958 kJ
Energy (kcal)707 kcal
Fat31.9 g
of which saturates20 g
Carbohydrate70.8 g
of which sugars4.5 g
Protein38.3 g
Salt2.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Garlic Press
Zester

Instructions

Cook the Rice
1

a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 10-12 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Bring on the Flavour
2

a) Peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the green Thai style paste and garlic. Stir-fry until fragrant, 30 secs.

d) Stir in the coconut milk, chicken stock paste and water for the sauce (see pantry for amount).

Poach the Chicken
3

a) Stir in the chicken and bring to the boil, then lower the heat.

b) Simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Prep the Garnishes
4

a) Meanwhile, halve the chilli lengthways, deseed, then thinly slice (see ingredients for amount).

b) Zest and halve the lime.

c) Trim and thinly slice the spring onion.

Add the Spinach
5

a) Once the chicken is cooked and the sauce has thickened, add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

b) Squeeze in some lime juice. Add a splash of water if it's a little thick.

c) Taste and season with salt, pepper and more lime juice if needed, then remove from the heat.

Finish and Serve
6

a) When everything's ready, fluff up the rice with a fork and stir through the lime zest.

b) Share the zesty rice between your bowls and spoon over the chicken curry.

c) Sprinkle over the chilli (use less if you'd prefer things milder) and spring onion to finish.

d) Cut any remaining lime into wedges and serve alongside for squeezing over.

Enjoy!