Thai Green Chicken Curry
with Jasmine Rice & Crushed Peanuts
- Gluten
- Soy
- Peanuts
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Peanuts
When youâre trying to answer that time long question âwhatâs for dinnerâ, a curry is always a good go-to solution. This easy recipe will ensure you have a delicious green curry with soft rice and succulent chicken ready in no time.
Ingredients
1 packet
jasmine rice
1 bag
baby broccoli
1
carrot
2 clove
garlic
œ
lime
1 packet
chicken breast strips
1 box
coconut milk
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 bunch
Asian Greens
œ tin
Thai green curry paste
(Contains: Soy May be present: Peanuts)
Not included in your delivery
olive oil
1 tsp
brown sugar
œ tbs
soy sauce
(Contains: Gluten, Soy)
1.25 cup
water (for the rice)
Πcup
water (for the curry)
Nutrition
Utensils
Cooking Steps
⢠In medium saucepan, bring the water (for the rice) to the boil. ⢠Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
⢠Meanwhile, trim baby broccoli (halve any thick stalks lengthways). Thinly slice carrot into half-moons. Finely chop garlic. Roughly chop Asian greens. Zest lime to get a pinch and slice into wedges. Cut chicken breast strips into 2cm chunks. ⢠In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, baby broccoli and carrot, tossing occasionally, until chicken is cooked through and veggies are tender, 5-6 minutes. Season with salt and pepper. Transfer to a bowl.
⢠SPICY! The curry paste is hot, use less if you're sensitive to heat. ⢠Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic, lime zest and Thai green curry paste (see ingredients) until fragrant, 1 minute. ⢠Reduce heat to medium, then return chicken and veggies to the pan. Add coconut milk, water (for the curry) and the brown sugar and simmer, until sauce has thickened slightly, 2-3 minutes. ⢠Add Asian greens, the soy sauce and a squeeze of lime juice and stir until wilted and heated through.
⢠Divide jasmine rice between bowls and top with Thai green chicken curry. ⢠Garnish with crushed peanuts. ⢠Serve with any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour:Â The Thai green curry flavour was well loved by many reviewers, though opinions on heat level varied widely â some found it too mild, others too spicy, so adjusting the curry paste to taste is key.
- Ease of prep:Â Quick and straightforward to make, with most reviewers finding the steps easy to follow on a weeknight.
- Suggestions:Â Add the curry paste gradually and taste as you go, as the heat level can vary; several reviewers also recommended adding extra coconut milk or a squeeze of lime juice to boost the sauce and round out the flavour. One reviewer found that grating the carrot rather than slicing it worked well, and another suggested adding fresh ginger and lemongrass for extra depth.
- Next-day meals:Â Several reviewers noted the curry reheated well and made a satisfying lunch the following day.
