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Thai Green Style Chicken and Prawn Curry

Thai Green Style Chicken and Prawn Curry

Thai Green Style Chicken and Prawn Curry

with Mushrooms and Jasmine Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Green Style Chicken and Prawn Curry in just 20-25 minutes for a delicious and speedy meal.

Tags:

Extra spicy

•High Protein

Allergens:

Sesame

•Crustaceans

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.

Total25 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

80 grams

Sliced Mushrooms

1 unit(s)

Lime

240 grams

Diced British Chicken Breast

180 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

Sugar

Nutritional information

Energy (kJ)2704 kJ

Energy (kcal)646 kcal

Fat20.3 g

of which saturates14.7 g

Carbohydrate64.8 g

of which sugars4.2 g

Dietary Fibre2 g

Protein48.5 g

Salt3.1 g

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

Utensils

•Medium Saucepan

•Lid

•Large Saucepan

Instructions

Cook the Rice

1

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. Drain in a sieve and pop back in the pan.

d) Cover with a lid and leave to the side until ready to serve.

Fry the Mushrooms

2

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

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

Add the Chicken

3

a) Meanwhile, cut the lime into wedges.

b) 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).

Curry Up

4

a) Bring the curry to a boil, then lower the heat and simmer until the chicken is cooked through, 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.

Finishing Touches

5

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

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

Serve Up

6

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

b) Serve any remaining lime wedges alongside for squeezing over.

Enjoy!

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