Thai Green Style Chicken Curry
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Thai Green Style Chicken Curry

with Mushrooms and Jasmine Rice

Extra spicy

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 Time25 minutes
Cooking time10 minutes


serving amount

150 grams

Jasmine Rice

80 grams

Sliced Mushrooms

1 unit(s)


240 grams

Diced Chicken Breast

200 milliliter(s)

Coconut Milk

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

45 grams

Thai Green Style Paste

10 grams

Chicken Stock Paste

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp



Nutritional information

Energy (kJ)2671 kJ
Energy (kcal)638 kcal
Fat21.7 g
of which saturates17.1 g
Carbohydrate70.2 g
of which sugars4.8 g
Protein40.3 g
Salt2.12 g
Always refer to the product label for the most accurate ingredient and allergen information.


Lidded saucepan
Large Saucepan
Chopping Board



Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt 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).


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

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


Meanwhile, cut the lime into wedges.


When the mushrooms have slightly browned, stir in the diced chicken, coconut milk, Thai style spice blend (add less if you'd prefer things milder), Thai green curry paste, chicken stock paste and sugar (see pantry for amount).

Bring to a boil, then lower the heat and simmer until the chicken is cooked and the sauce has thickened, 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.


When the curry is ready, squeeze in half the lime juice.

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


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

Serve any remaining lime wedges alongside for squeezing over.


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