with Baby Spinach and Fragrant Jasmine Rice
Looking for a 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.
Utensils
Tags
Jasmine Rice
150 grams
Thai Green Style Paste
45 grams
Coconut Milk
200 milliliter(s)
Chicken Stock Paste
10 grams
Diced British Chicken Thigh
260 grams
Lime
1 unit(s)
Baby Spinach
40 grams
Chilli Flakes
1 pinch
Water for the Sauce
50 milliliter(s)
- Boil a half-full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
- Boil the rice, 10-12 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 curry paste, 30 secs.
- Next, stir in the coconut milk, chicken stock paste and water for the sauce (see pantry).
- Add the diced 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, 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.
- Sprinkle over the chilli flakes (add less if you'd prefer things milder).
- Cut any remaining lime into wedges for squeezing over.
Enjoy!
735
kcal
Energy (kcal)
3077
kJ
Energy (kJ)
36.1
g
Fat
23.3
g
of which saturates
68.8
g
Carbohydrate
3.8
g
of which sugars
3.7
g
Dietary Fibre
38.2
g
Protein
2.31
g
Salt
with Baby Spinach 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 Baby Spinach, Peas and Fragrant Jasmine Rice
with Baby Spinach, Peas and Fragrant Jasmine Rice
