Thai Green Style Chicken and King Prawn Curry
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Thai Green Style Chicken and King Prawn Curry

with Mushrooms and Jasmine Rice

Tags:
Extra spicy
Allergens:
Crustaceans

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 time10 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

80 grams

Sliced Mushrooms

1 unit(s)

Lime

240 grams

Diced British Chicken Breast

200 milliliter(s)

Coconut Milk

1 sachet(s)

Thai Style Spice Blend

45 grams

Thai Green Style Paste

10 grams

Chicken Stock Paste

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar

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Nutritional information

Energy (kJ)2821 kJ
Energy (kcal)674 kcal
Fat22 g
of which saturates17.2 g
Carbohydrate66.2 g
of which sugars3.3 g
Protein50.7 g
Salt3.12 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lidded saucepan
•Large Saucepan
•Chopping Board
•Knife

Instructions

1

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).

2

Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat.

Once hot, add the mushrooms to the pan and season with salt and pepper. Cook until slightly browned, 3-4 mins. 

3

Meanwhile, cut the lime into wedges. Drain the prawns.

4

Once the mushrooms have browned, stir in the chicken, coconut milk, Thai style spice blend (add less if you'd prefer things milder), Thai green style curry paste, chicken stock paste and sugar (see pantry for amount).

Bring to a boil, then lower the heat and simmer until the chicken is cooked through, 10-12 mins. Halfway through cooking, stir in the prawns, then cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and fish and their packaging. The chicken is cooked when no longer pink in the middle. The prawns are cooked when pink on the outside and opaque in the middle.

5

When the curry's ready, squeeze in half the lime juice from the lime wedges.

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it. 

6

Fluff up your rice with a fork and share between your serving bowls. Spoon over your Thai green style chicken and prawn curry.

Serve any remaining lime wedges alongside for squeezing over.

Enjoy!

7

Step 4 MOD: If you’ve chosen to add prawns, drain them, then stir them into the curry halfway through its cook time. Cook for another 5-6 mins, then continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw prawns. They’re cooked when pink on the outside and opaque in the middle.