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Thai Green Style Chicken Curry
Thai Green Style Chicken Curry

Thai Green Style Chicken Curry

with Mushrooms, Tenderstem® and Jasmine Rice

Recipe Development Team
Recipe Development TeamUpdated on September 30, 2025
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Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our Thai Green Style Chicken Curry only takes 10 minutes to prep for an easy dinner that gives you time back!

Tags:
Very Hot
•High Protein
•Prepped in 10
•Calorie Smart

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.

Total25 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

80 grams

Sliced Mushrooms

1 unit(s)

Lime

240 grams

Diced British Chicken Breast

180 milliliter(s)

Coconut Milk

1 sachet(s)

Thai Style Spice Mix

45 grams

Thai Green Style Paste

10 grams

Chicken Stock Paste

80 grams

Tenderstem® Broccoli

Not included in your delivery

½ tsp

Sugar

Nutritional information

Energy (kJ)2562 kJ
Energy (kcal)612 kcal
Fat20 g
of which saturates14.6 g
Carbohydrate66.1 g
of which sugars4.7 g
Dietary Fibre3.6 g
Protein38.9 g
Salt2.04 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Lid
•Large Saucepan
•Chopping Board
•Knife

Cooking Instructions and Tips

PDF
Cook the Rice
1

a) Boil a half-full kettle.

b) Pour the boiled water from your kettle into a large saucepan with ¼ 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.

Fry the Mushrooms
2

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

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

Lime Time
3

a) Meanwhile, cut the lime into wedges.

b) Cut the Tenderstem® broccoli into thirds.

Curry Up
4

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

b) Bring to the boil, then lower the heat and simmer until the chicken is cooked through, 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.

c) Halfway through the simmer time, add the broccoli to the curry and cook for the remaining time until tender, 5-6 mins.

Finishing Touches
5

a) When the curry's ready, squeeze in half the lime juice from the lime wedges.

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

Serve Up
6

a) Fluff up your rice with a fork and share between your serving bowls.

b) Spoon over your Thai green style chicken curry.

c) Serve any remaining lime wedges alongside for squeezing over.

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