Red Thai Style Veg Coconut Chicken Curry
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Red Thai Style Veg Coconut Chicken Curry

Red Thai Style Veg Coconut Chicken Curry

with Zesty Jasmine Rice and Salted Peanuts

Looking for a quick and tasty midweek dinner option? Try cooking up our Red Thai Style Veg Coconut Chicken Curry in just 20-25 minutes for a delicious and speedy meal.

Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove

1 unit(s)


1 carton(s)


1 unit(s)

Pak Choi

120 grams

Sliced Mushrooms

50 grams

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

32 grams

Sweet Chilli Sauce

240 grams

Diced British Chicken Breast


Nutritional information

Energy (kJ)3937 kJ
Energy (kcal)941 kcal
Fat38.3 g
of which saturates22.1 g
Carbohydrate93.4 g
of which sugars12.9 g
Protein52.7 g
Salt3.63 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Garlic Press
Large Frying Pan
Rolling Pin


Rice Rice Baby

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. 

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Finish the Prep

a) In the meantime, peel and grate the garlic (or use a garlic press). 

b) Zest and cut the lime into wedges. Drain and rinse the chickpeas in a sieve.

c) Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Get Frying

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Add the diced chicken, pak choi and sliced mushrooms. Stir-fry until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

c) Reduce the heat to medium-high, then stir in the red Thai style curry paste and garlic. Stir-fry until fragrant, 1-2 mins. 

Simmer Simmer

a) Stir the coconut milk, soy sauce and chickpeas into the sauce. 

b) Bring to a boil, then lower the heat. Simmer until the chicken is cooked through and the sauce has thickened slightly, 2-3 mins. IMPORTANT: Cook so there's no pink in the middle.

Finishing Touches

a) While your sauce simmers, crush the peanuts in the unopened sachet using a rolling pin.

b) When your rice is ready, fluff it up with a fork and stir through the lime zest. 

c) Stir the sweet chilli sauce and a squeeze of lime juice from a lime wedge into the curry. Taste and season with salt, pepper or more lime juice if needed. 

Serve Up

a) Share the zesty rice between your serving bowls. 

b) Top with the Thai style chicken curry. 

c) Sprinkle over the peanuts and serve with any remaining lime wedges for squeezing over.