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, Mangetout & Peanuts
A simple, comforting curry to brighten up your weeknights. Simmer British free-range chicken breast with creamy coconut milk and Thai yellow spices. Add crunchy mangetout and sweet peppers for vibrant veggies, then sprinkle with peanuts for nutty crunch. Brown rice on the side to soak up all that flavour.
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 1 unwaxed lime
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 80g mangetout
- 15g creamed coconut
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 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.)
- 300g diced British Free Range chicken breast
- 1 pepper
- 1 onion
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 662
Protein: 53g
Carbs: 60g
Fat: 24g
Ingredients
- 1 onion (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 100g rice (brown) (use half) (100% Brown Rice)
- 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.)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 80g mangetout (use half)
- 1 unwaxed lime (use half)
- 1 pepper (use half)
- 150g diced British Free Range chicken breast
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 15g creamed coconut (use half)
Nutritional Information
Calories: 662
Protein: 53g
Carbs: 60g
Fat: 24g
Thai Yellow Chicken Curry with Brown Rice, Mangetout & Peanuts
A simple, comforting curry to brighten up your weeknights. Simmer British free-range chicken breast with creamy coconut milk and Thai yellow spices. Add crunchy mangetout and sweet peppers for vibrant veggies, then sprinkle with peanuts for nutty crunch. Brown rice on the side to soak up all that flavour.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a sieve & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Build the dish
- Finely slice the onion. Roughly chop the pepper into 2cm chunks
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 5-7 mins, until golden and softening
- Then add the chicken, Thai curry paste and ginger & garlic paste, and cook for 4 mins
Get your simmer on
- Mix the peanut butter, stock powder and creamed coconut in the jug with 300ml boiling water (150ml for 1 person) until smooth
- Add the mixture to the pan, stirring well. Bring to a boil, then simmer for 15 mins, until the sauce has thickened and the chicken is cooked through
- In the final 2-3 mins, stir in the mangetout. Add a splash of water if it's a little thick
Last bits
- Quarter the lime
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Remove the pan from the heat, stir in the juice from half the lime and season with salt and pepper
Plate up
- Share the chicken curry between bowls, with the rice alongside. Garnish with the peanuts and remaining lime wedges
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