Creamy Thai Chicken Green Curry

with Jasmine Rice

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Instructions

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1 Prep vegetables

Chop the chicken breasts into bite-size pieces. Peel the shallots and halve them lengthwise, then chop them into chunks. Peel and crush the garlic. Peel the carrots and slice them into thin disks. Trim the baby corn. Slice the sugar snap peas.

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2 Boil rice

Rinse the jasmine rice. Add the rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

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3 Start curry

Meanwhile, heat a pan or a non-stick soup pot with a drizzle of vegetable oil over a medium-high heat. Add the green curry paste and garlic and cook for 2 min. Add the sugar, shallotscarrotscoconut milk, measured water and chicken stock cube. Cover with a lid, reduce the heat to low and simmer for 4 min.

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4 Add chicken

Add the chicken and baby corn. Simmer for 4 min further. 

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5 Add and season

Add the sugar snap peas and simmer for a final 1 min. Season the curry with the juice from half of the limes. Slice the remaining limes into rounds.

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6 Serve

Slice the red chilli thinly. Serve the Thai green curry over the cooked jasmine rice. Garnish with the red chillilime slices and Thai basil.

Tips for fussy eaters

Separate some of the ingredients and prepare a mild chicken and coconut stir-fry for them.

Pro tip

Don't overcook the vegetables, they should be slightly crunchy.

Sit back and enjoy this bowl of classic Thai flavours!

Cooking Time: 30 min

Cals 1130.1 · Prot 59.3 · Carbs 104.4 · Fat 56.8

Ingredients

Number of people

Curry

Chicken breast 400.00 Grams
Shallots 1.00 Pieces
Garlic cloves 2.00 Pieces
Carrot 1.00 Pieces
Fresh baby corn 150.00 Grams
Sugar snap peas 100.00 Grams
Vegetable oil 1.00 Tbsp
Green curry paste 20.00 Grams
White Sugar 10.00 Grams
Coconut milk 400.00 ML
Water 100.00 ML
Chicken stock cube 1.00 Pieces
Lime 1.00 Pieces

Rice

Jasmine rice 150.00 Grams
Water 350.00 ML
Salt 0.50 Tsp

To serve

Red chilli large 1.00 Pieces
Thai basil 15.00 Grams

Sit back and enjoy this bowl of classic Thai flavours!

Cooking Time: 30 min

Cals 1130.1 · Prot 59.3 · Carbs 104.4 · Fat 56.8

Instructions

photo

1 Prep vegetables

Chop the chicken breasts into bite-size pieces. Peel the shallots and halve them lengthwise, then chop them into chunks. Peel and crush the garlic. Peel the carrots and slice them into thin disks. Trim the baby corn. Slice the sugar snap peas.

photo

2 Boil rice

Rinse the jasmine rice. Add the rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

photo

3 Start curry

Meanwhile, heat a pan or a non-stick soup pot with a drizzle of vegetable oil over a medium-high heat. Add the green curry paste and garlic and cook for 2 min. Add the sugar, shallotscarrotscoconut milk, measured water and chicken stock cube. Cover with a lid, reduce the heat to low and simmer for 4 min.

photo

4 Add chicken

Add the chicken and baby corn. Simmer for 4 min further. 

photo

5 Add and season

Add the sugar snap peas and simmer for a final 1 min. Season the curry with the juice from half of the limes. Slice the remaining limes into rounds.

photo

6 Serve

Slice the red chilli thinly. Serve the Thai green curry over the cooked jasmine rice. Garnish with the red chillilime slices and Thai basil.

Tips for fussy eaters

Separate some of the ingredients and prepare a mild chicken and coconut stir-fry for them.

Pro tip

Don't overcook the vegetables, they should be slightly crunchy.

Ingredients

Number of people

Curry

Chicken breast 400.00 Grams
Shallots 1.00 Pieces
Garlic cloves 2.00 Pieces
Carrot 1.00 Pieces
Fresh baby corn 150.00 Grams
Sugar snap peas 100.00 Grams
Vegetable oil 1.00 Tbsp
Green curry paste 20.00 Grams
White Sugar 10.00 Grams
Coconut milk 400.00 ML
Water 100.00 ML
Chicken stock cube 1.00 Pieces
Lime 1.00 Pieces

Rice

Jasmine rice 150.00 Grams
Water 350.00 ML
Salt 0.50 Tsp

To serve

Red chilli large 1.00 Pieces
Thai basil 15.00 Grams
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