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.
Fragrant Free-range Chicken Thai Green Curry
A Thai green curry in under 30 mins? You're a kitchen wizard! This delicious dish stars free-range British chicken, peppers, sweetcorn and pak choi – all simmered in a creamy coconut sauce. Lashings of lime and brown rice on the side to soak up all that flavour.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 200g brown rice (100% Brown Rice)
- 2 onion
- 1 chilli
- 1 handful of fresh coriander
- 2 pak choi
- 160g baby corn
- 1 pepper
- 80g creamed coconut
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 6 tbsp thai green curry paste (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 2 unwaxed lime
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 600g British Free Range chicken thighs
Nutritional Information
Calories: 678
Protein: 41g
Carbs: 60g
Fat: 31g
Fragrant Free-range Chicken Thai Green Curry
A Thai green curry in under 30 mins? You're a kitchen wizard! This delicious dish stars free-range British chicken, peppers, sweetcorn and pak choi – all simmered in a creamy coconut sauce. Lashings of lime and brown rice on the side to soak up all that flavour.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a grater & a measuring jug
Prep time
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Roughly dice the onions. Thinly slice the pepper. Zest and halve 1 lime
Time to fry
- Dice the chicken into 3cm pieces
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add onion and pepper and cook for 2-3 mins, until softening
- Add the chicken and cook for 4 mins, until golden all over. Season with salt and pepper
Build the flavour
- Add the curry paste and ginger & garlic paste to the pan. Cook for 1 min, then stir in the creamed coconut, tamari and 300ml water (150ml for 1 person) until dissolved. Simmer for 7 mins, until the sauce has thickened and the chicken is cooked through
- Meanwhile, cut the baby corn into thirds. Trim and thinly slice the pak choi. Roughly chop the coriander. Deseed and thinly slice the chilli
Finishing touches
- Stir the corn and pak choi into the curry in the final 2-3 mins, until softened
- Stir in half the coriander and the juice from 1 lime, then remove from the heat. Season to taste
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Stir the lime zest through the rice, then serve into bowls with the Thai green curry alongside
- Garnish with the chilli (for those who'd like it) and the remaining coriander and lime, cut into wedges
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