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Thai Green Style Chicken Breast Curry

Thai Green Style Chicken Breast Curry

Thai Green Style Chicken Breast Curry

with Baby Spinach and Fragrant Jasmine Rice

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Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Green Style Chicken Curry in just 15 minutes for a delicious and speedy meal.

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.

Total15 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

45 grams

Thai Green Style Paste

200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

260 grams

Diced British Chicken Breast

1 unit(s)

Lime

40 grams

Baby Spinach

1 pinch

Chilli Flakes

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)673 kcal

Energy (kJ)2816 kJ

Fat26 g

of which saturates20.3 g

Carbohydrate68.5 g

of which sugars3.8 g

Dietary Fibre3.9 g

Protein41.1 g

Salt2.2 g

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

Utensils

•Medium Saucepan

•Kettle

Instructions

Rice Time

1

Boil a half-full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
Boil the rice, 10-12 mins.
Once cooked, drain, pop back in the pan and cover.

Curry Up

2

Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat.
Once hot, fry the Thai green style curry paste, 30 secs.
Next, stir in the coconut milk, chicken stock paste and water for the sauce (see pantry).
Add the diced chicken. Bring to the boil, then lower the heat.
Simmer, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Add Spinach

3

Meanwhile, halve the lime.
Once thickened, add the spinach to the curry in handfuls, 1-2 mins.
Squeeze in some lime juice. Add a splash of water if it's too thick.
Taste and season with salt, pepper and more lime juice if needed.

Dinner's Ready!

4

Fluff up the rice and share between your bowls.
Top with the curry.
Sprinkle over the chilli flakes (add less if you'd prefer things milder).
Cut any remaining lime into wedges for squeezing over.

Enjoy!

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