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HelloFresh
HelloFresh
Chicken Green Thai Curry

Chicken Green Thai Curry

with Rice, Peppers and Green Beans

Rapid
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3.5 / 4 Ratingout of 498 ratings
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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:Milk
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Green Beans

1 unit(s)

Red Pepper

1 bunch(es)

Coriander

210 grams

Diced Chicken Thigh

20 grams

Thai Green Curry Paste

(ContainsMilk)

15 grams

Thai Garnish

200 milliliter(s)

Coconut Milk

1 pack(s)

Basmati Rice

1 unit(s)

Lime

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2757 kJ
Energy (kcal)659 kcal
Fat34.0 g
of which saturates23.0 g
Carbohydrate49 g
of which sugars10.0 g
Protein37 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Knife
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Prep
Prep
1

a) Trim the green beans and chop into thirds. b) Halve the red pepper, remove and discard the core then slice thinly. c) Roughly chop the coriander (stalks and all).

Start the Curry
Start the Curry
2

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

Stir-Fry the Chicken
Stir-Fry the Chicken
3

a) Stir in the Thai green curry paste and Thai garnish and cook for 30 seconds. b) Pour in the coconut milk, stir to dissolve the paste. c) 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 it is no longer pink in the middle.

Cook the Rice
Cook the Rice
4

a) Cook the rice according to pack instructions.middle.

Season
Season
5

a) Chop the lime into wedges and add a squeeze of the juice to your curry. b) Season to taste, adding more lime if you like.

Finish and Serve
Finish and Serve
6

a) Serve the rice in bowls topped with the Thai green chicken curry and a sprinkling of coriander. b) Finish with the remaining lime wedges.