Thai Green Style Chicken Breast Curry
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Thai Green Style Chicken Breast Curry

Thai Green Style Chicken Breast Curry

with Baby Spinach and Fragrant Jasmine Rice

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

Under 650 calories
Super Quick
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 Time15 minutes
Cooking time15 minutes


serving amount

150 grams

Jasmine Rice

45 grams

Thai Green Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

180 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

240 grams

Diced British Chicken Breast

1 unit(s)


40 grams

Baby Spinach


Nutritional information

Energy (kJ)2568 kJ
Energy (kcal)614 kcal
Fat20 g
of which saturates14.5 g
Carbohydrate67.7 g
of which sugars3.6 g
Protein40 g
Salt2.12 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Medium Saucepan


Rice Time
  • Boil a half-full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
  • Boil the rice, 12-13 mins.
  • Once cooked, drain, pop back in the pan and cover.
Curry Up
  • Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat. 
  • Once hot, fry the Thai green style curry paste and Thai style spice blend (add less if you'd prefer things milder), 30 secs. 
  • Stir in the coconut milk and chicken stock paste.
  • Add the 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
  • Meanwhile, halve the lime.
  • Once thickened, add the spinach to the curry in handfuls, making sure it's piping hot,1-2 mins.
  • Squeeze in some lime juice. Add a splash of water if it's too thick. 
  • Taste and season with salt, pepper or more lime juice if needed.
Dinner's Ready!
  • Fluff up the rice and share between your bowls.
  • Top with the curry.
  • Cut any remaining lime into wedges for squeezing over.