with courgette and fragrant rice
This Thai chicken curry is creamy, aromatic and a tiny bit spicy. Rice adds a satiating element while veg adds vibrancy, nourishment and crunch.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
Onion
1 unit(s)
Chilli
1 unit(s)
Coconut Milk
1 pack(s)
Lime
1 unit(s)
Diced Irish Chicken Breast
260 grams
Courgette
1 unit(s)
Thai Style Spice Mix
2 sachet(s)
Green Thai Style Paste
1 sachet(s)
Prawns
150 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 12 mins then remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, trim the courgette and chop into 1cm cubes.
- Halve, peel and thinly slice the onion.
- Halve the chilli lengthways, deseed and finely chop.
- Zest and halve the lime.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken and onion until starting to brown, 3-4 mins.
- Once browned, add the courgette and fry for 2 mins more. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
NOTE: Adding prawns? Add to the hot pan along with the veg and fry until cooked through, 4-5 mins.
- Add the Thai spice mix, green Thai paste and half the chilli to the pan. You can use less chilli if you don't like spice—or more if you do.
- Cook together until fragrant, 30 secs.
- Stir in the coconut milk.
- Simmer until the chicken is cooked through and the veg is tender, 6-8 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Add a squeeze of lime juice to your curry.
- Season to taste with salt, pepper and more lime juice if desired.
- Stir the lime zest through the rice, fluffing it up as you go.
TIP: Loosen the curry with a splash of water if you feel it's too thick.
- Divide the lime rice between bowls.
- Top with the Thai style chicken curry.
- Finish with a sprinkling of as much of the remaining chilli as you like.
3169
kJ
Energy (kJ)
757
kcal
Energy (kcal)
27.3
g
Fat
15.9
g
of which saturates
79
g
Carbohydrate
9.7
g
of which sugars
3
g
Dietary Fiber
52.8
g
Protein
78
mg
Cholesterol
3.73
g
Salt
