Ultimate Thai Green Style Chicken Curry
with Zesty Rice, Mangetout, Coriander and Peanuts
Looking for a taste of everyday luxury? This Ultimate Thai Green Style Chicken Curry is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
1 unit(s)
Lime
3 unit(s)
Garlic Clove
1 sachet(s)
Thai Style Spice Blend
2 unit(s)
British Chicken Breasts
150 grams
Jasmine Rice
60 grams
Baby Corn
45 grams
Thai Green Style Paste
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
150 grams
Mangetout
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
1 bunch(es)
Coriander
Not included in your delivery
1 tbsp
Olive Oil for the Marinade
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Zest and halve the lime. Peel and grate the garlic (or use a garlic press).
In a medium bowl, mix together the Thai style spice blend, olive oil for the marinade (see pantry for amount) and half the garlic. Squeeze in a little lime juice, season with salt and pepper, then mix well.
Add the chicken to the bowl of marinade and turn to coat it, then transfer to a baking tray.
When the oven is hot, roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, 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).
In the meantime, halve the baby corn widthways.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the baby corn and cook until slightly tender, 2-3 mins, then stir in the Thai green style paste and remaining garlic. Cook until fragrant, 1-2 mins more.
Stir in the coconut milk, chicken stock paste and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat. Simmer the sauce until it's slightly thickened, 3-4 mins.
Once thickened, add the mangetout to the sauce and simmer gently until tender, 2-3 mins.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin. Roughly chop the coriander (stalks and all).
Once the mangetout is cooked, squeeze in some lime juice. Season with salt and pepper, then taste and season again if needed.
When everything's ready, fluff the rice up with a fork, then stir through the lime zest and share it between your bowls.
Spoon the curry sauce over the rice (reheat first if needed). Cut the chicken widthways into 5 slices and lay it on top.
Finish with a sprinkling of peanuts and coriander.
Serve any remaining lime cut into wedges for squeezing over.
Enjoy!
