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BALANCED Chicken Green Thai Curry

with Rice

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

326 kcal

Protein

:

29.2g protein

Total

:

20 minutes

Difficulty

:

Medium

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

Ingredients

serving amount

1 unit(s)

Bell Pepper

200 milliliter(s)

Light Coconut Milk

150 grams

Green Beans

1 pouch(es)

Steamed Brown Basmati Rice

190 grams

Diced British Chicken Thigh

1 pot(s)

Thai Green Curry Paste

1 unit(s)

Lime

1 pot(s)

Thai Garnish

1 bunch(es)

Coriander

Nutritional information

Energy (kJ)1363 kJ

Energy (kcal)326 kcal

Fat7.4 g

of which saturates2.6 g

Carbohydrate32.5 g

of which sugars2.9 g

Dietary Fibre7 g

Protein29.2 g

Salt0.2 g

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

Instructions

1

Trim the green beans and chop into thirds.
- Halve the red pepper, remove and discard the core then slice thinly.
- Roughly chop the coriander.

2

Heat a splash of oil in a large frying pan on medium-high heat.
- Add the chicken and stir-fry until starting to brown, 3-4 mins.
- Add the pepper and green beans and stir-fry for another minute.

3

Stir in the thai green curry paste and thai garnish and cook for 30 seconds.
- Pour in the coconut milk, stir to dissolve the paste
- Lower the heat to medium, cover with a lid (or cover with foil) and simmer until the chicken is cooked through, 8-10 mins.
IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

Cook the rice according to pack instructions.

5

Chop the lime into wedges and add a squeeze of juice to your curry.
- Season to taste with salt and pepper, add more lime if you like.

6

Share the rice between your bowls topped with the curry and a sprinkling of coriander. - Finish with the remaining lime wedges. Enjoy!

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