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 Yellow Chicken Curry with Brown Rice, Tomatoes & Coriander
A quick, warming curry for when you’re in a rush. Simmer juicy free-range British chicken breast with Thai yellow curry paste, tomatoes, spinach and creamy coconut milk. Serve with heat-and-eat brown rice - and you're done!
Ready in 20
High protein
1/3 daily fibre
Serving size
Ingredients
- 1 handful of fresh coriander
- 80g baby spinach
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 40g creamed coconut
- 110g baby tomatoes
- 300g diced British Free Range chicken breast
Nutritional Information
Calories: 551
Protein: 49g
Carbs: 41g
Fat: 22g
Ingredients
- 40g creamed coconut (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 handful of fresh coriander (use half)
- 110g baby tomatoes (use half)
- 150g diced British Free Range chicken breast
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 80g baby spinach (use half)
- 3 tbsp thai yellow curry paste (use half) (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
Nutritional Information
Calories: 551
Protein: 49g
Carbs: 41g
Fat: 22g
Thai Yellow Chicken Curry with Brown Rice, Tomatoes & Coriander
A quick, warming curry for when you’re in a rush. Simmer juicy free-range British chicken breast with Thai yellow curry paste, tomatoes, spinach and creamy coconut milk. Serve with heat-and-eat brown rice - and you're done!
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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 & a sieve
Get started
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 3 mins. Season with salt and pepper
- Meanwhile, halve the tomatoes. In the measuring jug, dissolve the creamed coconut with 250ml boiling water (125ml for 1 person)
Simmer simmer
- Add the Thai curry paste, tomatoes and ginger & garlic paste to the chicken pan. Cook for another 2 mins
- Stir in the coconut mixture and stock powder. Simmer for 15 mins, until the sauce thickens and the chicken is cooked through
Heat the rice
- When the curry has 5 mins remaining, heat the medium frying pan on medium heat. Once hot, add the rice and a splash of water
- Cook for 2-3 mins, until the rice is piping hot. Season with a pinch of salt
Last bits & plate up
- Rinse the spinach. Roughly chop the coriander. Stir the spinach and half the coriander into the curry in the final 1 min, until wilted. Taste and season if needed
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chicken curry between bowls, with the rice alongside. Garnish with the remaining coriander
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