Thai Green Style Chicken Thigh Curry

Name: Thai Green Style Chicken Thigh Curry with Baby Corn, Green Pepper and Fragrant Jasmine Rice
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 150 grams Jasmine Rice; 2 unit(s) Garlic Clove; 1 unit(s) Green Pepper; 4 unit(s) British Chicken Thighs; 45 grams Thai Green Style Paste; 180 milliliter(s) Coconut Milk; 10 grams Vegetable Stock Paste; 1 unit(s) Lime; 60 grams Baby Corn; 1 pinch Chilli Flakes

with Baby Corn, Green Pepper and Fragrant Jasmine Rice

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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 Thigh Curry is our take on the popular chicken curry dish.

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

1 unit(s)

Green Pepper

4 unit(s)

British Chicken Thighs

45 grams

Thai Green Style Paste

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

1 unit(s)

Lime

60 grams

Baby Corn

1 pinch

Chilli Flakes

Nutritional information

Energy (kJ)3647 kJ

Energy (kcal)872 kcal

Fat44.1 g

of which saturates21.4 g

Carbohydrate69.3 g

of which sugars6.3 g

Dietary Fiber4.1 g

Protein54.9 g

Salt2.4 g

Potassium82.5 mg

Calcium7.5 mg

Iron0.2 mg

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

Utensils

•Garlic Press

•Large Saucepan

•Grater

Instructions

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 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.

a) Peel and grate the garlic (or use a garlic press). Halve the green pepper and discard the core and seeds. Chop into 2cm chunks.

b) Cut each chicken thigh into 2cm chunks. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

d) Once hot, add the chicken and pepper chunks. Season with salt and pepper. Fry until the chicken is browned, 4-5 mins.

a) Next, add the Thai green style paste and garlic. Stir-fry until fragrant, 30 secs.

b) Stir in the coconut milk and veg stock paste. Bring to the boil, then lower the heat.

c) Simmer until the chicken is cooked through and the sauce has thickened, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Meanwhile, zest and halve the lime. Halve the baby corn lengthways.

b) When the chicken has around 5 mins of cook time remaining, add the baby corn and simmer until tender, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Once the chicken is cooked and the sauce has thickened, remove from the heat.

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.

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!