The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Free-range Cambodian-style Chicken Curry with Green Beans
Brightened with yellow curry paste, this Cambodian-inspired curry stars tender free-range British chicken breast, sweet shallot, crunchy green beans and creamy coconut milk. We spoon over fluffy rice and garnish with coriander and chilli for an extra heat.
High protein
6 plants
Serving size
Ingredients
- 200ml coconut milk (Coconut, Water)
- 1 handful of fresh coriander
- 80g brown rice (100% Brown Rice)
- 80g green beans
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 chilli
- 80g baby spinach
- 300g diced British Free Range chicken breast
- 3 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 1 shallot
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
Nutritional Information
Calories: 605
Protein: 49g
Carbs: 44g
Fat: 26g
Ingredients
- 1 shallot (use half)
- 3 tbsp thai yellow curry paste (use half) (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 80g brown rice (use half) (100% Brown Rice)
- 1 unwaxed lime (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 150g diced British Free Range chicken breast
- 80g baby spinach (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 chilli (use half)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200ml coconut milk (use half) (Coconut, Water)
- 80g green beans (use half)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 605
Protein: 49g
Carbs: 44g
Fat: 26g
Free-range Cambodian-style Chicken Curry with Green Beans
Brightened with yellow curry paste, this Cambodian-inspired curry stars tender free-range British chicken breast, sweet shallot, crunchy green beans and creamy coconut milk. We spoon over fluffy rice and garnish with coriander and chilli for an extra heat.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve & a large frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Curry time
- Thinly slice the shallot. Trim and cut the green beans into 2cm pieces
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the chicken and cook for 5 mins, until golden. Season with salt and pepper. Add the green beans and shallot and cook for another 5 mins, until the veg softens
- Meanwhile, quarter the lime. Roughly chop the coriander. Rinse the spinach. Deseed and thinly slice the chilli
Simmer simmer
- Stir the curry paste, ginger & garlic paste and lemongrass puree into the chicken pan. Cook for another 2 mins
- Add the coconut milk and tamari. Simmer for 3-4 mins, until the curry thickens and the chicken is cooked through. Season with salt and pepper
Last bits
- Add the spinach, the juice from 2 lime wedges, half the coriander and half the chilli to the curry. Cook for a final 1-2 mins, until the spinach has wilted
- Season to taste. Add a splash of water if needed
Finish & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Stir the remaining coriander through the rice
- Share the chicken curry between bowls, with the rice alongside. Garnish with the remaining chilli (or to taste) and lime wedges
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