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15 Minute Thai Green Style Chicken Curry

15 Minute Thai Green Style Chicken Curry

15 Minute Thai Green Style Chicken Curry

with Baby Spinach, Peas and Fragrant Jasmine Rice

Recipe Development TeamPublished on September 11, 2025

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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 Curry will be on your table in less than 15 minutes.

Tags:

High Protein

•Calorie Smart

•Medium Spice

The quantities provided above are averages only.

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

Total15 minutes

Active 15 minutes

DifficultyEasy

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

Nutritional information

Energy (kJ)2652 kJ

Energy (kcal)634 kcal

Fat20.2 g

of which saturates14.5 g

Carbohydrate70.5 g

of which sugars6.4 g

Dietary Fibre5.2 g

Protein40.6 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

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. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink 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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