Thai Green Chicken Curry with Wild Basmati Rice & Coriander

Serving size

1 person 2 people 4 people

Ingredients

300g British Free Range chicken thighs
1 unwaxed lime
1 handful of fresh coriander
250g steamed wholegrain & wild basmati

(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
40g creamed coconut
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
160g green beans
1 pak choi
1 pepper
1 shallot
3 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)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	705Kcal
	456kJ	2949kJ
Fat	5.9g	38g
of which saturates	2.8g	18g
Carbohydrates	8g	49g
of which sugars	1.9g	12g
Protein	6.6g	42g
Salt	0.36g	2.3g
Fibre	2.7g	17g

Ingredients

150g British Free Range chicken thighs
1 pepper (use half)
10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
160g green beans (use half)
3 tbsp thai green curry paste (use half)

(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 unwaxed lime (use half)
1 pak choi (use half)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
250g steamed wholegrain & wild basmati (use half)

(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
40g creamed coconut (use half)
1 shallot (use half)
1 handful of fresh coriander (use half)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	705Kcal
	456kJ	2949kJ
Fat	5.9g	38g
of which saturates	2.8g	18g
Carbohydrates	8g	49g
of which sugars	1.9g	12g
Protein	6.6g	42g
Salt	0.36g	2.3g
Fibre	2.7g	17g

Back

Ready in 20 High protein 1/3 daily fibre 8 plants

Thai Green Chicken Curry with Wild Basmati Rice & Coriander

Prep time: 15 mins

Total time: 20 mins

Cuisine: Thai

Food group: Poultry

Only taking 20 mins to make, you will love this quick and delicious curry. Sizzle juicy British free-range chicken, coated in warm spices and aromatics. Meanwhile, simmer a vibrant medley of veg in a luscious coconut curry. Serve alongside wild rice and garnish with coriander and lashings of lime.

Cooking Instructions

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.

Before you start

Boil a half-full kettle
Pull out a large frying pan, a medium frying pan & a measuring jug

Sizzle the chicken

Dice the chicken into 3cm pieces
Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 6 mins, until golden brown. Season with salt and pepper

Prep time

Meanwhile, thinly slice the shallot and pepper. Trim the pak choi and cut into bite-sized pieces. Trim the green beans and cut into thirds
Dissolve the stock powder and creamed coconut in the jug with 250ml boiling water (125ml for 1 person)

Simmer simmer

Add the shallot, pepper and green beans to the chicken pan and cook for another 6 mins, until the veg has softened and the chicken is cooked through
Add the ginger and garlic paste and the Thai curry paste to the pan. Cook for another 1 min, then add the stock mixture and pak choi
Bring to a boil, then simmer for 3-5 mins, until thickened

Last bits

Meanwhile, heat the medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
Roughly chop the coriander. Quarter the lime

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 half the coriander and a generous squeeze of lime juice into the curry. Season with salt and pepper
Share the chicken Thai green curry between bowls, with the rice alongside. Scatter over the remaining coriander, and garnish with the remaining lime wedges