with Mushrooms and Jasmine Rice
Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Green Style Chicken Curry in just 20-25 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
Sliced Mushrooms
80 grams
Lime
1 unit(s)
Diced British Chicken Breast
240 grams
Coconut Milk
180 milliliter(s)
Thai Style Spice Mix
1 sachet(s)
Thai Green Style Paste
45 grams
Chicken Stock Paste
10 grams
Water for the Rice
300 milliliter(s)
Sugar
0.5 tsp
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
c) Add the rice and cook for 12-13 mins. Drain in a sieve and pop back in the pan.
d) Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat.
b) Once hot, add the mushrooms to the pan and season with salt and pepper. Cook until slightly browned, 3-4 mins.
a) Meanwhile, cut the lime into wedges.
b) Once the mushrooms have browned, stir in the chicken, coconut milk, Thai style spice blend (add less if you'd prefer things milder), Thai green style paste, chicken stock paste and sugar (see pantry for amount).
a) Bring the curry to a boil, then lower the heat and simmer until the chicken is cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) When the curry's ready, squeeze in half the lime juice from the lime wedges.
b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
a) Fluff up your rice with a fork and share between your serving bowls. Spoon over your Thai green style chicken curry.
b) Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
2537
kJ
Energy (kJ)
606
kcal
Energy (kcal)
19.9
g
Fat
14.5
g
of which saturates
64.8
g
Carbohydrate
4.2
g
of which sugars
2
g
Dietary Fibre
39.6
g
Protein
2.11
g
Salt
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