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Chicken Green Thai Curry Q3

with Rice

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

630 kcal

Protein

:

43.3g protein

Total

:

20 minutes

Difficulty

:

Medium

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 Thai Green Chicken Curry is guaranteed to become your favourite quick-fix recipe. Time might be your enemy, but this dish is your knight in shining armour!

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)

Coconut Milk

240 grams

Diced British Chicken Breast

150 grams

Green Beans

150 grams

Basmati Rice

1 pot(s)

Thai Green Curry Paste

½ unit(s)

Lime

grams

Diced British Chicken Thigh

1 pot(s)

Thai Garnish

1 bunch(es)

Coriander

Nutritional information

Energy (kJ)2635 kJ

Energy (kcal)630 kcal

Fat20.3 g

of which saturates16.9 g

Carbohydrate70.6 g

of which sugars3.3 g

Dietary Fibre4.7 g

Protein43.3 g

Salt0.3 g

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

Instructions

1

a) Bring a saucepan of water to the boil with a pinch of salt for the rice.

b) When boiling, add the rice and cook for 10-12 mins.

c) Drain in a sieve then return to the pan with the lid on, off the heat.

2

a) Trim and chop the green beans into three.

b) Halve the red pepper, remove and discard the seeds then slice thinly.

c) Roughly chop the coriander.

3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) When hot, add the chicken and stir-fry until starting to brown, 3 mins.

c) Add the pepper and green beans and stir-fry for another minute.

4

a) Add the Thai curry paste and Thai garnish and cook, stirring, for 30 seconds.

b) Stir in the coconut milk, making sure the paste is dissolved and simmer gently with the lid on (or some foil) until thickened and the chicken is cooked through, 7-8 min. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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.

6

a) Serve the rice in bowls topped with the chicken green Thai curry and a sprinkling of coriander.

b) Finish with any remaining lime wedges. Enjoy!

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