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Chicken Green Thai Curry

Chicken Green Thai Curry

with Rice, Peppers and Green Beans
4.5(5.4k)Review Summary
Sam Richards
Sam RichardsUpdated on March 31, 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
: 
602 kcal
Protein
: 
30g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Bell Pepper

200

Coconut Milk

150

Green Beans

12.5

Soy Sauce

(Contains: Cereals containing gluten, Soya)

210

Diced Chicken Thigh

1

Steamed Basmati Rice

1

Lime

45

Thai Green Curry Paste

1

Coriander

Energy (kcal)602 kcal
Energy (kJ)2519 kJ
Fat32 g
of which saturates20 g
Carbohydrate47 g
of which sugars7 g
Protein30 g
Salt1.7 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.
•Chopping Board
•Knife
•Grill Pan
•Bowl

Instructions

PDF
Prep
1
  • Trim the green beans and chop into thirds.- Halve the red pepper and discard the core and seeds. Slice into thin strips. - Roughly chop the coriander (stalks and all).
Start the Curry
2
  • 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-Fry the Chicken
3
  • 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.
Cook the Rice
4
  • Meanwhile, cook the rice according to pack instructions.
Season
5
  • 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.
Finish and Serve
6
  • Share the rice between your bowls topped with the curry and a sprinkling of coriander. - Finish with the remaining lime wedges. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the authentic Thai taste, though some found it needed more spice or curry flavour.
  • Ease of prep: Customers appreciated how quick and easy this dish was to prepare, with clear instructions.
  • Suggestions: Consider adding more curry paste, reducing soy sauce, and including extra vegetables like bamboo shoots.
  • Next-day meals: Several noted it tasted even better the following day, making great leftovers.
  • Portions: Some felt the chicken portion was small; others found it filling with generous vegetable servings.
AI-generated from customer reviews
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