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 15 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 grams
Jasmine Rice
45 grams
Thai Green Style Paste
200 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
260 grams
Diced British Chicken Thigh
1 unit(s)
Lime
40 grams
Baby Spinach
1 pinch
Chilli Flakes
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a half-full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Once cooked, drain, pop back in the pan and cover.
- Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat.
- Once hot, fry the Thai green style curry paste, 30 secs.
- Next, stir in the coconut milk, chicken stock paste and water for the sauce (see pantry).
- Add the diced chicken. Bring to the boil, then lower the heat.
- Simmer, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, halve the lime.
- Once thickened, add the spinach to the curry in handfuls, 1-2 mins.
- Squeeze in some lime juice. Add a splash of water if it's too thick.
- Taste and season with salt, pepper and more lime juice if needed.
- Fluff up the rice and share between your bowls.
- Top with the curry.
- Sprinkle over the chilli flakes (add less if you'd prefer things milder).
- Cut any remaining lime into wedges for squeezing over.
Enjoy!
