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.
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
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
Nutritional information
Utensils
Instructions
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.
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).
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.
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.
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.
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!
