with Baby Spinach and Fragrant Jasmine Rice
Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our Super Quick Thai Green Style Chicken Curry will be on your table in less than 15 minutes.
Utensils
Tags
Jasmine Rice
150 grams
Thai Green Style Paste
45 grams
Thai Style Spice Mix
1 sachet(s)
Coconut Milk
200 milliliter(s)
Chicken Stock Paste
10 grams
Diced British Chicken Breast
260 grams
Lime
1 unit(s)
Baby Spinach
40 grams
- Boil a half-full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 12-13 mins.
- Once cooked, drain, pop back in the pan and cover.
- Meanwhile, heat a drizzle of oil in a saucepan on medium-high heat.
- Once hot, fry the Thai green style paste and Thai style spice blend (add less if you'd prefer things milder), 30 secs.
- Stir in the coconut milk and chicken stock paste.
- Add the chicken. Bring to the boil, then lower the heat. Simmer, 10-12 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, halve the lime.
- Once thickened, add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Squeeze in some lime juice. Add a splash of water if it's too thick.
- Taste and season with salt, pepper and more lime juice if needed.
- Fluff up the rice and share between your bowls.
- Top with the curry.
- Cut any remaining lime into wedges for squeezing over.
Enjoy!
2778
kJ
Energy (kJ)
664
kcal
Energy (kcal)
26
g
Fat
20.3
g
of which saturates
64.4
g
Carbohydrate
2.8
g
of which sugars
2.5
g
Dietary Fibre
40.9
g
Protein
2.24
g
Salt
with Baby Spinach, Peas and Fragrant Jasmine Rice
with Baby Spinach and Fragrant Jasmine Rice
with Baby Spinach, Peas and Fragrant Jasmine Rice
with Baby Spinach and Fragrant Jasmine Rice
with Baby Spinach, Peas and Fragrant Jasmine Rice
with Baby Spinach, Peas and Fragrant Jasmine Rice
with Cheesy Oven-Ready Chips, Baby Leaves and Soured Cream
