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Chicken Green Thai Curry

Chicken Green Thai Curry

with Rice, Peppers and Green Beans

4.5(5.4K)

Sam RichardsUpdated on October 20, 2025

Get 50% off 1st box + free dessert for 3 months!

Get 50% off 1st box + free dessert for 3 months!

Calories

:

602 kcal

Protein

:

30g protein

Total

:

20 minutes

Difficulty

:

Medium

Medium Spice

Allergens:

Cereals containing gluten
Soya

When a dish this delicious is on the table in twenty minutes, you know you’ve struck gold. At HelloFresh, we believe that having a busy schedule should never stand in the way of cooking and enjoying great food. Packing a serious flavour punch, and bursting with good-for-you ingredients, this chicken green Thai curry is guaranteed to become your favourite quick-fix recipe. Time might be your enemy, but this dish is your knight in shining armour!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1

Bell Pepper

200

Coconut Milk

150

Green Beans

12.5

Soy Sauce

(Contains: Cereals containing gluten, Soya)

210

Diced Chicken Thigh

1

Steamed Basmati Rice

1

Lime

45

Thai Green Curry Paste

1

Coriander

Nutritional information

Energy (kcal)602 kcal

Energy (kJ)2519 kJ

Fat32 g

of which saturates20 g

Carbohydrate47 g

of which sugars7 g

Protein30 g

Salt1.7 g

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

Utensils

•Chopping Board

•Knife

•Grill Pan

•Bowl

Instructions

Prep

1

Trim the green beans and chop into thirds.- Halve the red pepper and discard the core and seeds. Slice into thin strips. - Roughly chop the coriander (stalks and all).

Start the Curry

2

Heat a splash of oil in a large frying pan on medium-high heat. - Add the chicken and stir-fry until starting to brown, 3-4 mins. - Add the pepper and green beans and stir-fry for another minute.

Stir-Fry the Chicken

3

Stir in the Thai green curry paste and cook for 30 seconds. - Pour in the coconut milk, stir to dissolve the paste - Lower the heat to medium, cover with a lid (or foil) and simmer until the chicken is cooked through, 8-10 mins and the veg is tender. -IMPORTANT: The chicken is cooked when no longer pink in the middle.

Cook the Rice

4

Meanwhile, cook the rice according to pack instructions.

Season

5

Chop the lime into wedges. -Once the curry is cooked, remove from the heat, stir through the soy sauce and add a squeeze of lime juice. - Season to taste with salt and pepper, add more lime if you like.

Finish and Serve

6

Share the rice between your bowls topped with the curry and a sprinkling of coriander. - Finish with the remaining lime wedges. Enjoy!

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