Thai Green Style Chicken and Mushroom Curry

Name: Thai Green Style Chicken and Mushroom Curry with Green Pepper and Fragrant Jasmine Rice
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 150 grams Jasmine Rice; 2 unit(s) Garlic Clove**; 1 unit(s) Green Pepper; 120 grams Sliced Mushrooms; 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 Breast; 1 unit(s) Lime

with Green Pepper and Fragrant Jasmine Rice

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Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our Thai Green Style Chicken and Mushroom Curry is our take on the popular chicken curry dish. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

High Protein

•Calorie Smart

•Family Friendly

•Spicy

•Customer Favourite

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove**

1 unit(s)

Green Pepper

(May contain traces of: Celery)

120 grams

Sliced Mushrooms

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 Breast

1 unit(s)

Lime

Nutritional information

Energy (kJ)2585 kJ

Energy (kcal)618 kcal

Fat20.1 g

of which saturates14.6 g

Carbohydrate68.1 g

of which sugars5.3 g

Dietary Fibre4.2 g

Protein38.5 g

Salt2 g

Potassium82.5 mg

Calcium7.5 mg

Iron0.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Garlic Press

•Zester

Instructions

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.

a) Peel and grate the garlic (or use a garlic press). Halve the green pepper and discard the core and seeds. Slice into thin strips.

b) Heat a drizzle of oil in a large saucepan on medium-high heat. When hot, add the sliced pepper and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

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

d) Stir in the coconut milk and chicken stock paste.

a) Add the diced chicken to the pan and bring to the boil, then lower the heat.

b) Simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.