Thai Style Chicken Curry
with courgette and fragrant rice
This Thai-inspired chicken curry is creamy, fragrant, and as spicy as you like. Lime rice adds a satiating element while the courgette and onion add vibrancy, health and crunch.
Tags:
Quick
•Spicy
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Jasmine Rice
1 unit(s)
Onion
1 unit(s)
Chilli
1 sachet(s)
Red Thai Style Paste
1 pack(s)
Coconut Milk
1 unit(s)
Lime
260 grams
Diced Irish Chicken Breast
1 unit(s)
Courgette
1 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2719 kJ
Energy (kcal)650 kcal
Fat20.9 g
of which saturates15.4 g
Carbohydrate79.2 g
of which sugars9.2 g
Dietary Fiber0 g
Protein39.5 g
Cholesterol0 mg
Salt2.79 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) 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, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, trim the courgette and chop into 1cm cubes.
- Halve, peel and thinly slice the onion.
- Halve the chilli lengthways, deseed and thinly slice.
- Zest and halve the lime.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the chicken until starting to brown, 3-4 mins.
- Once browned, add the onion and courgette and fry for another 2 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh. It will still taste delicious once cooked!
4
- Add the Thai style spice mix, red 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 for 30 secs.
- Stir in the coconut milk.
- Simmer until the chicken is cooked through and the veg is tender, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- 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 sauce with a splash of water if you feel it's too thick.
6
- Serve the lime rice in bowls topped with the chicken curry.
- Finish with a sprinkling of as much of the remaining chopped chilli as you like.
