Thai Style Chicken Curry
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Thai Style Chicken Curry

Thai Style Chicken Curry

with courgette and fragrant rice

This Thai-inspired chicken curry is creamy, fragrant, and as spicy as you like. Zesty rice adds a satiating element while the courgette and onion add vibrancy, health and crunch.

Tags:
Protein Rich
Quick
Spicy

The quantities provided above are averages only.

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)

Lemon

260 grams

Diced Irish Chicken Breast

1 unit(s)

Courgette

2 sachet(s)

Thai Style Spice Mix

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2767 kJ
Energy (kcal)661 kcal
Fat21.2 g
of which saturates15.4 g
Carbohydrate81.4 g
of which sugars10.3 g
Dietary Fiber0 g
Protein40 g
Cholesterol0 mg
Salt3.04 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

Cooking Steps

Cook the Rice
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 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).
Prep Your Veg
2
  • 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 lemon.
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
Start the Curry
3
  • 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 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 packaging used to keep it fresh. It will still taste delicious once cooked!

Simmer the Sauce
4
  • Add the Thai 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 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.
Finishing Touches
5
  • Add a squeeze of lemon juice to your curry.
  • Season to taste with salt, pepper and more lemon juice if desired.
  • Stir the lemon 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.

Garnish and Serve
6
  • Divide the lemon rice between bowls.
  • Top with the Thai style chicken curry.
  • Finish with a sprinkling of as much of the remaining chilli as you like.