Summer Yellow Thai Style Chicken Curry
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Summer Yellow Thai Style Chicken Curry

with Sweet Potato and Greens

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 Time40 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Sweet Potato

150 grams

Jasmine Rice

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

1 unit(s)


1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

45 grams

Yellow Thai Style Paste

180 milliliter(s)

Coconut Milk

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

120 grams


240 grams

Diced British Chicken Breast

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)3861 kJ
Energy (kcal)923 kcal
Fat22.6 g
of which saturates14.8 g
Carbohydrate127.5 g
of which sugars24.9 g
Protein48.9 g
Salt3.01 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Saucepan
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press).

Zest and halve the lime.


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

Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

Add the pak choi and stir-fry until just soft, 3-4 mins more.

Add the Thai style spice blend (add less if you'd prefer things milder), yellow Thai style paste and garlic. Stir fry until fragrant, 1 min.


Once fragrant, add the coconut milk, soy sauce and sugar (see pantry for amount) to the frying pan. Stir well to combine and bring to the boil. 

Lower the heat and simmer until slightly thickened, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the sweet potatoes are roasted, stir them through the curry along with the peas. Add the lime zest and a good squeeze of lime juice.

Taste the curry and add salt, pepper, sugar and more lime juice if needed.


Share the rice between your serving bowls. 

Spoon over the curry. Serve with any remaining lime wedges alongside for squeezing over.



Step 4 MOD: If you’re adding chicken, heat the pan on medium-high heat instead. Fry the chicken until browned all over, 5-6 mins, then add the pak choi and continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.