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Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Baby Spinach and Fragrant Jasmine Rice

Anushka MaganPublished on December 12, 2023

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Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Green Style Chicken Curry in just 20-25 minutes for a delicious and speedy meal.

Tags:

Spicy

•High Protein

Allergens:

Sesame

The quantities provided above are averages only.

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

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove**

45 grams

Thai Green Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesame)

200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

260 grams

Diced British Chicken Thigh

1 unit(s)

Lime

40 grams

Baby Spinach

Nutritional information

Energy (kJ)3107 kJ

Energy (kcal)743 kcal

Fat36.2 g

of which saturates23.3 g

Carbohydrate70 g

of which sugars3.9 g

Dietary Fibre4 g

Protein38.7 g

Salt2.3 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Garlic Press

•Zester

Instructions

Cook the Rice

1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins.

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Bring on the Flavour

2

a) Peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the Thai green style curry paste, Thai style spice blend (add less if you'd prefer things milder) and garlic. Stir-fry until fragrant, 1 min.

d) Stir in the coconut milk and chicken stock paste.

Poach the Chicken

3

a) Add the diced chicken to the pan and bring to the boil, then lower the heat.

b) 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.

Prep the Lime

4

a) Meanwhile, zest and halve the lime.

Add the Spinach

5

a) Once the chicken is cooked and the sauce has thickened, add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins.

b) Squeeze in some lime juice. Add a splash of water if it's a little thick.

c) Taste and season with salt, pepper and more lime juice if needed, then remove from the heat.

Finish and Serve

6

a) When everything's ready, fluff up the rice with a fork and stir through the lime zest.

b) Share the zesty rice between your bowls and spoon over the Thai style chicken curry.

c) Cut any remaining lime into wedges and serve alongside for squeezing over.

Enjoy!

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