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15 Minute Thai Green Style Chicken and Prawn Curry

15 Minute Thai Green Style Chicken and Prawn Curry

with Baby Spinach, Peas and Fragrant Jasmine Rice

Mimi MorleyUpdated on May 12, 2026

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Calories

:

676 kcal

Protein

:

50.1g protein

Total

:

15 minutes

Difficulty

:

Easy

High Protein

Medium Spice

Allergens:

Crustaceans

Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our 15 Minute Thai Green Style Chicken and Prawn Curry will be on your table in less than 15 minutes.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

150 grams

Jasmine Rice

45 grams

Thai Green Style Paste

1 sachet(s)

Thai Style Spice Mix

180 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

240 grams

Diced British Chicken Breast

1 unit(s)

Lime

120 grams

Peas

40 grams

Baby Spinach

160 grams

King Prawns

(Contains: Crustaceans)

Nutrition Values

Energy (kJ)2830 kJ

Energy (kcal)676 kcal

Fat20.6 g

of which saturates14.7 g

Carbohydrate70.5 g

of which sugars6.4 g

Dietary Fibre5.3 g

Protein50.1 g

Salt3.2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Kettle

Instructions

Rice Time

1

Boil a half-full kettle. Pour it into a saucepan with ¼ tsp salt on high heat.
Boil the rice, 12-13 mins.
Once cooked, drain, pop back in the pan and cover.

Curry Up

2

Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat.
Once hot, fry the Thai green style paste and Thai style spice mix (add less if you'd prefer things milder), 30 secs.
Stir in the coconut milk and chicken stock paste.
Add the chicken. Bring to the boil, then lower the heat. Simmer, 10-12 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Drain the prawns. Halfway through cooking the chicken, add the prawns. Simmer, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

Add Greens

3

Meanwhile, halve the lime.
Stir in the peas. Add the spinach in handfuls, making sure it's piping hot, 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.

Dinner's Ready!

4

Fluff up the rice and share between your bowls.
Top with the curry.
Cut any remaining lime into wedges for squeezing over.

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