Thai Green Style Chicken Curry
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Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Baby Spinach and Fragrant Jasmine Rice

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

200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

240 grams

Diced British Chicken Thigh

1 unit(s)


40 grams

Baby Spinach


Nutritional information

Energy (kJ)2876 kJ
Energy (kcal)687 kcal
Fat31.8 g
of which saturates20 g
Carbohydrate65.5 g
of which sugars2.3 g
Protein37.5 g
Salt2.19 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Pan
Medium Saucepan


  • Boil a full kettle. Pour it into a saucepan with 0.25 tsp salt on high heat.
  • Boil the rice, 10-12 mins.
  • Once cooked, drain, pop back in the pan and cover.
  • 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, 30 secs. 
  • Next, stir in the coconut milk and chicken stock.
  • 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.
  • 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 or more lime juice if needed.
  • Fluff up the rice and share between your bowls.
  • Top with the curry.
  • Cut any remaining lime into wedges for squeezing over.