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.
LEON’s Chicken, Coconut & Lime Curry
Back with a bang! Mindful Chef x LEON have reunited to create the tastiest-ever chicken curry. Packed with tender British chicken, lashings of lime juice, lemongrass & coconut cream. Dish up with brown rice, edamame beans & pak choi for vitamins. This one’s sure to put a spring in your step!
High protein
5 plants
Serving size
Ingredients
- 2 carrot
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 unwaxed lime
- 160g brown rice (brown rice (100%))
- 3 pak choi
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 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)
- 1 handful of fresh coriander
- 100g edamame beans (Soya)
- 40g creamed coconut
- 600g British Free Range chicken thighs
Nutritional Information
Calories: 676
Protein: 43g
Carbs: 47g
Fat: 35g
LEON’s Chicken, Coconut & Lime Curry
Back with a bang! Mindful Chef x LEON have reunited to create the tastiest-ever chicken curry. Packed with tender British chicken, lashings of lime juice, lemongrass & coconut cream. Dish up with brown rice, edamame beans & pak choi for vitamins. This one’s sure to put a spring in your step!
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Thinly slice the carrots into half moons (peel optional). Keeping the stalk and leaves separate, trim and cut the pak choi into bite-size pieces. Roughly chop the coriander. Zest and halve the lime. On a clean board, dice the chicken into bite-sized pieces.
- Heat a large frying pan with 1 tbsp oil on a medium-high heat. Add the chicken and carrot and cook for 5-7 mins, until golden, then stir in the pak choi stalks, Thai curry paste and lemongrass puree. Cook for 30 seconds, then mix in the coconut yoghurt, creamed coconut, and 200ml hot water. Stir to dissolve the creamed coconut.
- Simmer for 6-8 mins, until the carrot is softened and the chicken is cooked. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Stir the edamame, pak choi leaves, half the coriander and half the tamari into the curry. Cook for a further 30 seconds, until the leaves are wilted, then remove from the heat. Stir the zest and the juice from half the lime into the curry and season to taste with a pinch of sea salt.
- Mix the remaining tamari through the rice (or to taste) then serve into bowls with the curry alongside. Sprinkle over the remaining coriander leaves, and garnish with the remaining lime, cut into wedges.
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