Thai Style Green Chicken Curry
with Baby Spinach and Fragrant Jasmine Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
45 grams
Thai Green Style Paste
200 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
260 grams
Diced British Chicken Thigh
½ unit(s)
Red Chilli
1 unit(s)
Lime
1 unit(s)
Spring Onion
40 grams
Baby Spinach
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
a) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 0.25 tsp salt on high heat.
c) Add the rice and cook for 10-12 mins.
d) 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).
b) Heat a drizzle of oil in a large saucepan on medium-high heat.
c) Add the Thai green curry paste and garlic, stir-fry until fragrant, 30 secs.
d) Stir in the coconut milk, water for the sauce (see ingredients for amount) and chicken stock paste.
a) Bring to the boil then lower the heat and stir in the chicken.
b) Simmer until the chicken is cooked and the sauce has thickened, 10-12 mins.
c) IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
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.
a) Once the chicken is cooked and the sauce has thickened, add the spinach to the pan 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 or more lime if needed, then remove from the heat.
a) When everything is ready, fluff up the rice with a fork and stir through the lime zest.
b) Share the rice out between your serving bowls and spoon over the green curry.
c) Sprinkle over the chilli (use less if you don't like too much heat) and spring onion.
d) Cut any remaining lime into wedges and serve alongside for squeezing over.
Enjoy!
