with Baby Spinach, Peas and Fragrant Jasmine Rice
Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our 15 Minute Thai Green Style Chicken Curry will be on your table in less than 15 minutes.
Utensils
Tags
Jasmine Rice
150 grams
Thai Green Style Paste
45 grams
Thai Style Spice Mix
1 sachet(s)
Coconut Milk
180 milliliter(s)
Chicken Stock Paste
10 grams
Diced British Chicken Breast
480 grams
Lime
1 unit(s)
Peas
120 grams
Baby Spinach
40 grams
- Boil a half-full kettle. Pour it into a saucepan with ¼ tsp salt on high heat.
- Boil the rice, 12-13 mins.
- Once cooked, drain, pop back in the pan and cover.
- Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat.
- Once hot, fry the Thai green style paste and Thai style spice mix (add less if you'd prefer things milder), 30 secs.
- Stir in the coconut milk and chicken stock paste.
- Add the chicken. Bring to the boil, then lower the heat. Simmer, 10-12 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, halve the lime.
- Stir in the peas. Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Squeeze in some lime juice. Add a splash of water if it's too thick.
- Taste and season with salt, pepper and more lime juice if needed.
- Fluff up the rice and share between your bowls.
- Top with the curry.
- Cut any remaining lime into wedges for squeezing over.
3249
kJ
Energy (kJ)
777
kcal
Energy (kcal)
22.4
g
Fat
15.1
g
of which saturates
70.6
g
Carbohydrate
6.5
g
of which sugars
5.4
g
Dietary Fibre
69.7
g
Protein
2.17
g
Salt
