Green Thai Style Chicken Curry
with Rice
Looking for a tasty midweek dinner option? Try cooking up our Green Thai Style Chicken Curry & Rice in just 20 minutes for a balanced and tasty meal.
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 war 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.
Ingredients
200
Coconut Milk
150
Green Beans
12.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
210
Diced Chicken Thigh
1
Yellow Pepper
1
Steamed Basmati Rice
1
Lime
45
Thai Green Curry Paste
1
Coriander
Nutritional information
Utensils
Instructions
- Trim the green beans and chop into thirds. - Halve the red yellow 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!
