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.
Thai Red Chicken Curry with Brown Basmati Rice & Pak Choi
A quick, warming curry for busy weeknights. Simmer juicy British free-range chicken with fragrant Thai red curry paste, juicy tomatoes, sweet pak choi, leafy spinach and swirls of creamy coconut. Serve with heat-and-eat brown rice - and you're done!
Ready in 20
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g baby spinach
- 1 unwaxed lime
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 6 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 80g creamed coconut
- 2 pak choi
- 200g baby tomatoes
- 600g diced British Free Range chicken breast
Nutritional Information
Calories: 545
Protein: 46g
Carbs: 43g
Fat: 22g
Thai Red Chicken Curry with Brown Basmati Rice & Pak Choi
A quick, warming curry for busy weeknights. Simmer juicy British free-range chicken with fragrant Thai red curry paste, juicy tomatoes, sweet pak choi, leafy spinach and swirls of creamy coconut. Serve with heat-and-eat brown rice - and you're done!
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a measuring jug & a sieve
Get sizzlin'
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 3 mins, until golden. Season with salt and pepper
Simmer simmer
- Halve the tomatoes. Cut the pak choi into bite-sized pieces
- Add the Thai curry paste, tomatoes and ginger & garlic paste to the chicken pan and cook for 1 min. Add the creamed coconut, stock powder and 500ml water
- Bring to a boil and simmer for 15 mins, until the chicken is cooked through and the sauce has thickened
Heat the rice
- Meanwhile, halve the lime. Rinse the spinach
- When the curry has 5 mins remaining, heat the other large frying pan on medium heat. Once hot, add the rice and a splash of water. Cook for 3-4 mins, until the rice is piping hot. Season with a pinch of salt
Finishing touches
- Stir the spinach and pak choi into the curry in the final 3 mins, until wilted. Add a squeeze of lime juice, then remove from the heat. Season to taste
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
- Serve the chicken curry into bowls, with the rice alongside. Garnish with the remaining lime, cut into wedges
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