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Chicken Thai Red Style Curry

Chicken Thai Red Style Curry

with Jasmine Rice, Pea Pods and Baby Spinach
Lily Stevens
Lily StevensUpdated on May 12, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
628 kcal
Protein
: 
38.1g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Jasmine Rice

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove

1 unit(s)

Lime

80 grams

Young Pea Pods

50 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Mix

180 milliliter(s)

Coconut Milk

40 grams

Baby Spinach

Energy (kJ)2629 kJ
Energy (kcal)628 kcal
Fat23.5 g
of which saturates14.7 g
Carbohydrate66.9 g
of which sugars4.9 g
Dietary Fibre3.2 g
Protein38.1 g
Salt1.2 g
Trans Fat0.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Sieve
•Medium Saucepan
•Kettle
•Lid
•Pan
•Garlic Press

Instructions

Get Started
1
  • Boil a half-full kettle.
  • Pour the boiled water into a saucepan with ¼ tsp salt on high heat.
  • Boil the rice, 12-13 mins.
  • Onced cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
Start Frying
2
  • Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Meanwhile, peel and grate the garlic (or use a garlic press). Cut the lime into wedges.
Add Flavour
3
  • Add the garlic, pea pods, red Thai style paste and Thai style spice mix to the pan. Fry, 1 min.
  • Stir in the coconut milk. Bring to the boil, then reduce the heat. Simmer, 2-3 mins.
  • Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
  • Stir in a good squeeze of lime juice.
Dinner's Ready!
4
  • Share the rice between your serving bowls.
  • Spoon over the chicken curry.
  • Top with any remaining lime wedges for squeezing over.
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