Thai-Spiced Chicken & Veggie Curry
with Broccoli & Rapid Rice
If you want your curry to stand out amongst the rest, a bit of ginger in a coconut sauce will do the trick. The chicken and veggies will be that much tastier and everyone will be full and happy. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Broccoli Florets
320 g
Chicken Breast
1 sachet
Southeast Asian Spice Blend
1 sachet
Chicken-Style Stock Powder
1 packet
Ginger Paste
1 packet
Coconut Milk
1 packet
Microwavable Basmati Rice
1
Asian Greens
Nutrition Values
Cooking Steps
• Cut any large broccoli florets in half. Roughly chop Asian greens. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken and broccoli, tossing occasionally, until chicken is browned and cooked through, 5-7 minutes. • Add ginger paste, Thai seven spice blend and Asian greens and cook until fragrant, 1 minute. • Add the coconut milk, chicken-style stock powder, the brown sugar, soy sauce and a splash of water. Cook until slightly thickened, 2-3 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Microwave basmati rice until steaming, 2-3 minutes.
• Divide rapid rice between bowls. • Top with Thai-spiced chicken and veggie curry to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Several customers found the curry lacked the expected Thai flavour, possibly due to receiving a different spice blend than intended.
- Suggestions: Consider adding extra Thai-inspired aromatics or spices to boost the curry's flavour if it tastes mild.
