Thai Green Style Chicken Breast Curry
with Garlic Rice and Green Beans
Our Thai Green Style Chicken Breast Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
3 unit(s)
Garlic Clove
150 grams
Jasmine Rice
1 pack(s)
Diced British Chicken Breast
80 grams
Green Beans
½ unit(s)
Lime
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
45 grams
Thai Green Style Paste
200 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
(Contains Celery)
Not included in your delivery
½ tbsp
Oil for Cooking
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat with the oil for cooking (see pantry for amount).
Once hot, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) 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).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, fry the chicken until golden, 5-6 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, trim the green beans, then cut into thirds.
Zest and halve the lime (see ingredients for amount).
Once the chicken is golden, turn the heat down to medium and add the green beans, remaining garlic and the Thai style spice blend (add less if you'd prefer things milder). Toss to coat evenly and cook for 30 secs.
Next, stir the Thai green style curry paste into the pan and cook for 1 min.
Add the coconut milk and vegetable stock paste. Stir to combine, bring to the boil, then turn the heat down to medium and simmer until thickened slightly, 3-4 mins.
Once the curry has thickened, season with salt, pepper and a squeeze of lime juice. Taste and add more salt, pepper or more lime juice if needed.
Fluff up the rice with a fork and stir through the lime zest.
Share the zesty garlic rice and chicken curry between your bowls.
Serve with any remaining lime wedges on the side for squeezing over.
Enjoy!
