Thai Green Style Chicken Curry
with Mushrooms and Jasmine Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Green Style Chicken Curry in just 20-25 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
80 grams
Sliced Mushrooms
1 unit(s)
Lime
1 pack(s)
Diced British Chicken Breast
200 milliliter(s)
Coconut Milk
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
45 grams
Thai Green Style Paste
10 grams
Chicken Stock Paste
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 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, 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.
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 curry paste, chicken stock paste and sugar (see pantry for amount).
Bring to a boil, then lower the heat and simmer until the chicken is cooked through, 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.
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 curry.
Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
