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

with Mushrooms and Jasmine Rice

Extra spicy
Prepped in 10
High Protein

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


serving amount

150 grams

Jasmine Rice

80 grams

Sliced Mushrooms

1 unit(s)


240 grams

Diced British Chicken Breast

200 milliliter(s)

Coconut Milk

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

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



Nutritional information

Energy (kJ)2957 kJ
Energy (kcal)707 kcal
Fat26.3 g
of which saturates20.5 g
Carbohydrate65.4 g
of which sugars3.8 g
Protein49.7 g
Salt3.24 g
Always refer to the product label for the most accurate ingredient and allergen information.


Lidded saucepan
Large Saucepan
Chopping Board



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).


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. 


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

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 paste, chicken stock paste and sugar (see pantry for amount).


Bring the curry 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 and cook for the remaining time. IMPORTANT: Wash hands and utensils after handling raw meat and prawns. Cook so there's no pink in the middle of the chicken. Cook so the prawns are opaque in the middle.


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. 


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.



Step 4 MOD: If you’re adding prawns, drain them, then add them to the pan halfway through cooking the chicken. Simmer, 5-6 mins, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.


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