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Thai Green Style Diced Chicken Breast Curry

Thai Green Style Diced Chicken Breast Curry

Thai Green Style Diced Chicken Breast Curry

with Baby Spinach and Fragrant Jasmine Rice

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

Tags:

Rapid

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

Jasmine Rice

2

Garlic Clove**

45

Thai Green Curry Paste

200

Coconut Milk

10

Chicken Stock Paste

260

Diced Chicken Breast

½

Red Chilli

1

Lime

1

Spring Onion

40

Baby Spinach

Not included in your delivery

75

Water for the Sauce

Nutritional information

Energy (kcal)640 kcal

Energy (kJ)2676 kJ

Fat21.7 g

of which saturates17 g

Carbohydrate69.7 g

of which sugars4.4 g

Protein40.8 g

Salt2.2 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 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 10-12 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 Thai Flavours

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

d) Stir in the coconut milk, chicken stock paste and water for the sauce (see pantry for amount).

Poach the Chicken

3

a) Stir in the chicken 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. The chicken is cooked when no longer pink in the middle.

Prep the Garnishes

4

a) Meanwhile, halve the chilli lengthways, deseed, then thinly slice (see ingredients for amount).

b) Zest and halve the lime.

c) Trim and thinly slice the spring onion.

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.

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 chicken curry.

c) Sprinkle over the chilli (use less if you'd prefer things milder) and spring onion to finish.

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

Enjoy!

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