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.
Serving size
Ingredients
Ingredients
- 1 onion
-
100g rice (brown)(100% Brown Rice)
- 20g baby spinach
- 20g cashew nuts (Nuts)
- 40g creamed coconut
- 110g baby tomatoes
- 90g Tenderstem broccoli
- 1 handful of fresh coriander
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
-
2 tsp lemongrass purée(lemongrass, water, acidity regulator: citric acid, cornflour)
- 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.)
-
2 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Allergens
Contains:
Nuts, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 148Kcal | 676Kcal |
| 618kJ | 2828kJ | |
| Fat | 5.9g | 27g |
| of which saturates | 3.2g | 14g |
| Carbohydrates | 13g | 59g |
| of which sugars | 2.1g | 9.5g |
| Protein | 11g | 52g |
| Salt | 0.44g | 2.0g |
| Fibre | 2.8g | 13g |
Ingredients
Ingredients
-
100g rice (brown) (use half)(100% Brown Rice)
- 110g baby tomatoes (use half)
- 20g cashew nuts (use half) (Nuts)
- 90g Tenderstem broccoli (use half)
- 1 onion (use half)
- 40g creamed coconut (use half)
- 20g baby spinach (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.)
-
2 tsp lemongrass purée (use half)(lemongrass, water, acidity regulator: citric acid, cornflour)
- 150g diced British Free Range chicken breast
-
1 tbsp tamari (use half) (Soya)(water, soybeans, salt, spirit vinegar)
-
2 tsp ginger & garlic paste (use half)(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 handful of fresh coriander (use half)
Allergens
Contains:
Nuts, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 148Kcal | 676Kcal |
| 618kJ | 2828kJ | |
| Fat | 5.9g | 27g |
| of which saturates | 3.2g | 14g |
| Carbohydrates | 13g | 59g |
| of which sugars | 2.1g | 9.5g |
| Protein | 11g | 52g |
| Salt | 0.44g | 2.0g |
| Fibre | 2.8g | 13g |
High protein
1/3 daily fibre
7 plants
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.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large frying pan
Get the rice on & make the coconut mixture
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Dissolve the creamed coconut in the jug with 100ml boiling water
Curry time
- Thinly slice the onion. Trim and cut the broccoli into thirds
- 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 broccoli and onion and cook for another 5 mins, until the veg softens
- Meanwhile, roughly chop the coriander. Rinse the spinach
Simmer simmer
- Stir the curry paste, ginger & garlic paste and lemongrass puree into the chicken pan. Cook for another 4 mins
- Add the coconut mixture and tamari. Simmer for 3-4 mins, until the curry thickens and the chicken is cooked through
Last bits
- Add the spinach and half the coriander 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
- Share the chicken curry between bowls, with the rice alongside. Garnish with the remaining coriander
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