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Check out the latest recommended times in our Cooking Guidelines.
Thai Green Chicken Curry with Wild Basmati Rice & Coriander
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.
Ready in 20
High protein
1/3 daily fibre
8 plants
Serving size
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)
Nutritional Information
Calories: 705
Protein: 42g
Carbs: 49g
Fat: 38g
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)
Nutritional Information
Calories: 705
Protein: 42g
Carbs: 49g
Fat: 38g
Thai Green Chicken Curry with Wild Basmati Rice & Coriander
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.
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Cooking Instructions
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
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