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15 Minute Fragrant Peanut Chicken Curry

with Jasmine Rice, Ginger, Lemongrass and Indonesian Style Spices
4.5(906)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on January 29, 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
: 
701 kcal
Protein
: 
43.2g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Wheat
  • Cereals containing gluten
  • Soya
  • Cashew nuts
  • Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Lime

240 grams

Diced British Chicken Breast

150 grams

Jasmine Rice

60 grams

Baby Corn

80 grams

Young Pea Pods

15 grams

Ginger, Garlic & Lemongrass Puree

1 sachet(s)

Indonesian Style Spice Mix

30 grams

Peanut Butter

(Contains: Peanut, Cashew nuts, Nuts, May contain traces of allergens)

180 milliliter(s)

Coconut Milk

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

½ tsp

Sugar

100 milliliter(s)

Water for the Curry

Energy (kJ)2935 kJ
Energy (kcal)701 kcal
Fat27.2 g
of which saturates15.8 g
Carbohydrate69.7 g
of which sugars6.3 g
Dietary Fibre4 g
Protein43.2 g
Salt1.3 g
Potassium78 mg
Calcium0.9 mg
Iron0.2 mg
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.
•Chopping Board
•Kettle
•Knife
•Large Frying Pan
•Sieve
•Medium Saucepan

Instructions

1
  • Boil a half-full kettle. 
  • Meanwhile, cut the lime into wedges.
  • 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.
2
  • Meanwhile, pour the boiled water into a saucepan with 0.25 tsp salt on high heat.
  • Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
  • Halve the baby corn lengthways.
  • Add the corn, pea pods, ginger, garlic & lemongrass puree, Indonesian style spice and peanut butter to the chicken. Stir-fry, 2 mins.
3
  • Add the coconut milk, soy sauce, sugar and water for the curry (see pantry for both) to the chicken. Stir to combine.
  • Bring to the boil. Simmer, 2-3 mins.
  • Add a good squeeze of lime juice.
4
  • Share the rice between your bowls.
  • Top with the chicken curry.
  • Serve any remaining lime wedges alongside for squeezing over.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the peanut curry's taste, though some found it could use more intensity; a few suggested adding chilli for extra kick.
  • Ease of prep: Quick and easy to prepare, with most finding it ready in about 20 minutes rather than the stated 15.
  • Suggestions: Consider adding red pepper and spinach for more texture; use crunchy peanut butter or sprinkle peanuts on top for crunch.
  • Portions: Generous portion sizes satisfied most diners, making it a good value alternative to takeaway.
  • Sauce consistency: Some found the sauce too thin; try reducing added water or simmering longer for a thicker consistency.
AI-generated from customer reviews
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