Thai Green Style Chicken and Mushroom 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 Thai Green Style Chicken and Mushroom Curry is our take on the popular chicken curry dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
45 grams
Thai Green Style Paste
1 sachet(s)
Thai Style Spice Mix
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
240 grams
Diced British Chicken Breast
1 unit(s)
Lime
40 grams
Baby Spinach
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 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).
b) Heat a drizzle of oil in a large saucepan on medium-high heat. When hot, add the 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 mix (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.
a) Meanwhile, zest and halve the lime.
a) Once the chicken is cooked and the sauce has thickened, add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.
b) Squeeze in some lime juice. Add a splash of water if the sauce is a little thick.
c) Taste and season with salt, pepper and more lime juice if needed, then remove from the heat.
a) When everything's ready, fluff up the rice with a fork and stir through the lime zest.
b) Share the zesty rice between your bowls and spoon over the Thai style chicken curry.
c) Cut any remaining lime into wedges and serve alongside for squeezing over.
Enjoy!
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