HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreen Thai Style Chicken Curry
Green Thai Style Chicken Curry

Green Thai Style Chicken Curry

with Rice

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This Thai Green Chicken Curry with Rice is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing GlutenSoya

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 pack(s)

Green Beans

1 unit(s)

Bell Pepper

1 bunch(es)


210 grams

Diced Chicken Thigh

200 milliliter(s)

Coconut Milk

1 unit(s)


½ sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 sachet

Green Thai Curry Paste

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2960 kJ
Energy (kcal)708 kcal
Fat32.0 g
of which saturates19.0 g
Carbohydrate75 g
of which sugars9.0 g
Protein32 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and cook for 12 mins. Drain in a sieve.


a) Meanwhile, trim the green beans and chop into thirds. b) Halve the pepper and discard the core and seeds. Slice into thin strips. c) Roughly chop the coriander (stalks and all).


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.


a) Stir in the Thai green curry paste 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 foil) and simmer until the chicken is cooked through, 8-10 mins and the veg is tender. d) IMPORTANT: The chicken is cooked when no longer pink in the middle.


a) Meanwhile, chop the lime into wedges. b) Once the curry is cooked, remove from the heat, stir through the soy sauce and add a squeeze of lime juice. c) Season to taste with salt and pepper, add more lime if you like.


a) Share the rice between your bowls topped with the curry and a sprinkling of coriander. b) Finish with the remaining lime wedges served alongside for squeezing over. Enjoy!