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Super Quick Thai Green Style Chicken Curry
Super Quick Thai Green Style Chicken Curry

Super Quick Thai Green Style Chicken Curry

with Baby Spinach and Fragrant Jasmine Rice

Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our Super Quick Thai Green Style Chicken Curry will be on your table in less than 15 minutes.

Tags:
High Protein
Spicy

The quantities provided above are averages only.

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.

Total15 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

45 grams

Thai Green Style Paste

1 sachet(s)

Thai Style Spice Blend

180 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

240 grams

Diced British Chicken Thigh

1 unit(s)

Lime

40 grams

Baby Spinach

Nutritional information

Energy (kJ)2787 kJ
Energy (kcal)666 kcal
Fat30.1 g
of which saturates17.5 g
Carbohydrate64 g
of which sugars2.9 g
Protein36.9 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle

Instructions

Rice Time
1
  • Boil a half-full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
  • Boil the rice, 12-13 mins.
  • Once cooked, drain, pop back in the pan and cover.
Curry Up
2
  • Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat. 
  • Once hot, fry the Thai green style paste and Thai style spice blend (add less if you'd prefer things milder), 30 secs. 
  • Stir in the coconut milk and chicken stock paste.
  • Add the chicken. Bring to the boil, then lower the heat. Simmer, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Add the Spinach
3
  • Meanwhile, halve the lime.
  • Once thickened, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
  • Squeeze in some lime juice. Add a splash of water if it's too thick. 
  • Taste and season with salt, pepper and more lime juice if needed.
Dinner's Ready!
4
  • Fluff up the rice and share between your bowls.
  • Top with the curry.
  • Cut any remaining lime into wedges for squeezing over.

Enjoy!

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