Thai Green Style Chicken Thigh Curry
with Baby Corn, Spinach and Fragrant Jasmine Rice
Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our Thai Green Style Chicken Thigh Curry is our take on the popular chicken curry dish.
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
2 unit(s)
Garlic Clove
45 grams
Thai Green Style Paste
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
260 grams
Diced British Chicken Breast
1 unit(s)
Lime
60 grams
Baby Corn
40 grams
Baby Spinach
1 pinch
Chilli Flakes
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
c) Add the rice and cook for 12-13 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 Thai green style paste and garlic. Stir-fry until fragrant, 30 secs.
d) Stir in the coconut milk and veg stock paste.
a) Add the diced chicken to the pan and bring to the boil, then lower the heat.
b) Simmer until the chicken is cooked through 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, zest and halve the lime.
b) Halve the baby corn lengthways.
c) When the chicken has around 5 min of cook time remaining, add the baby corn and simmer until tender and the chicken is cooked through, 5-6 mins. IMPORTANT: I The chicken is cooked when no longer pink in the middle.
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 Thai style chicken curry.
c) Sprinkle over the chilli flakes (add less if you'd prefer things milder) to finish.
d) Cut any remaining lime into wedges and serve alongside for squeezing over.
Enjoy!
