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Thai Green Style Chicken Thigh Curry

Thai Green Style Chicken Thigh Curry

Thai Green Style Chicken Thigh Curry

with Baby Spinach and Fragrant Jasmine Rice

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A customer favourite, this Thai Green Style Chicken Thigh Curry is a tried-and-tested recipe that always wins with a crowd.

Allergens:

Celery

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

2 unit(s)

Garlic Clove**

45 grams

Thai Green Style Paste

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains: Celery)

260 grams

Diced British Chicken Thigh

1 unit(s)

Lime

40 grams

Baby Spinach

1 pinch

Chilli Flakes

Nutritional information

Energy (kJ)3103 kJ

Energy (kcal)742 kcal

Fat36.2 g

of which saturates23.2 g

Carbohydrate69.8 g

of which sugars3.8 g

Protein38.5 g

Salt2.4 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Garlic Press

•Grater

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 paste and garlic. Stir-fry until fragrant, 30 secs.

d) Stir in the coconut milk and veg 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 through 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.

Citrus Up

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) Sprinkle over the chilli flakes (add less if you'd prefer things milder) to finish.

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

Enjoy!

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