with Baby Spinach and Fragrant Jasmine Rice
Looking for a super quick and tasty midweek dinner option? Try cooking up our Thai Green Style Chicken Curry in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
Thai Green Style Paste
45 grams
Thai Style Spice Mix
1 sachet(s)
Coconut Milk
180 milliliter(s)
Chicken Stock Paste
10 grams
Diced British Chicken Thigh
240 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 to the curry 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 or 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!
2830
kJ
Energy (kJ)
676
kcal
Energy (kcal)
30.2
g
Fat
17.5
g
of which saturates
68
g
Carbohydrate
3.6
g
of which sugars
3.3
g
Dietary Fibre
37.1
g
Protein
2.19
g
Salt
with Baby Spinach and Fragrant Jasmine Rice
with Baby Spinach, Peas 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
