Thai Green Style Chicken Curry

Name: Thai Green Style Chicken Curry with Garlic Rice and Green Beans
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 3 unit(s) Garlic Clove**; 150 grams Jasmine Rice; 240 grams Diced British Chicken Breast**; 80 grams Green Beans**; ½ unit(s) Lime**; 1 sachet(s) Thai Style Spice Blend; 45 grams Thai Green Style Paste; 180 milliliter(s) Coconut Milk; 10 grams Vegetable Stock Paste; ½ tbsp Oil for Cooking; 300 milliliter(s) Water for the Rice

with Garlic Rice and Green Beans

Recipe Development TeamPublished on August 21, 2024

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Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Firm tofu, made from compressed soybeans, is the perfect vehicle for soaking up the delicious flavours.

The quantities provided above are averages only.

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.

Total30 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove**

150 grams

Jasmine Rice

240 grams

Diced British Chicken Breast**

80 grams

Green Beans**

½ unit(s)

Lime**

1 sachet(s)

Thai Style Spice Blend

45 grams

Thai Green Style Paste

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

Not included in your delivery

½ tbsp

Oil for Cooking

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)2676 kJ

Energy (kcal)640 kcal

Fat22 g

of which saturates14.7 g

Carbohydrate66.6 g

of which sugars4.2 g

Dietary Fibre3.7 g

Protein38 g

Salt2.1 g

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

Utensils

•Grater

•Medium Saucepan

•Chopping Board

•Knife

•Pan

Cooking Instructions and Tips

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 0.25 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 high heat.

Once hot, fry the diced chicken until golden, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.

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 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, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Once the curry has thickened, season with salt, pepper and a squeeze of lime juice. Taste and add more salt, pepper and 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!

Step 2 MOD: If you’ve chosen chicken instead, fry for 5-6 mins instead. Continue as instructed, the chicken will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.