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Chicken Green Thai Curry

Chicken Green Thai Curry

with Rice, Peppers and Green Beans

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When a dish this delicious is on the table in twenty minutes, you know you’ve struck gold. At HelloFresh, we believe that having a busy schedule should never stand in the way of cooking and enjoying great food. Packing a serious flavour punch, and bursting with good-for-you ingredients, this chicken green Thai curry is guaranteed to become your favourite quick-fix recipe. Time might be your enemy, but this dish is your knight in shining armour!

Allergens:MilkCereals containing GlutenSoya

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Green Beans

1 unit(s)

Red Pepper

1 bunch(es)


210 grams

Diced Chicken Thigh

1 sachet

Thai Green Curry Paste


200 milliliter(s)

Coconut Milk

1 pack(s)

Steamed Basmati Rice

1 unit(s)


½ sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2519 kJ
Energy (kcal)602 kcal
Fat32.0 g
of which saturates20.0 g
Carbohydrate47 g
of which sugars7.0 g
Protein30 g
Salt1.66 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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  • Trim the green beans and chop into thirds.- Halve the red pepper and discard the core and seeds. Slice into thin strips. - Roughly chop the coriander (stalks and all).
  • 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.
  • Stir in the Thai green curry paste 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 foil) and simmer until the chicken is cooked through, 8-10 mins and the veg is tender.

-IMPORTANT: The chicken is cooked when no longer pink in the middle.

  • Meanwhile, cook the rice according to pack instructions.
  • Chop the lime into wedges.

-Once the curry is cooked, remove from the heat, stir through the soy sauce and add a squeeze of lime juice.

  • Season to taste with salt and pepper, add more lime if you like.
  • Share the rice between your bowls topped with the curry and a sprinkling of coriander.
  • Finish with the remaining lime wedges. Enjoy!