Thai Green Chicken Curry
SERVES 2 // READY IN 15 MINS // 542 CALS
For a quick and flavourful dinner, this Thai Green Chicken Curry is a perfect choice. Ready in just 15 minutes, it combines tender chicken with fragrant Thai green curry paste and creamy coconut milk, balanced with a touch of lime and fish sauce. With jasmine rice on the side and fresh spinach stirred through at the end, it’s a light yet satisfying dish that’s high in protein and low in fat—ideal for those busy nights when you need something quick but full of vibrant flavours.
Thai Green Chicken Curry
SERVES 2 // READY IN 15 MINS // 542 CALS
Ingredients
1 lime
120g (4oz) jasmine rice
1 tsp oil
250g (2 fillets) diced chicken breast
50g (2oz) Thai green curry paste
200ml (7oz) light coconut milk
1 tsp vegetarian stock powder
1 tsp fish sauce
1 tsp sugar
80g (3oz) baby spinach leaves
Directions
STEP 1
Wash the lime in warm soapy water to remove the wax. Zest the lime. Reserve the lime for later.
STEP 2
Boil a half-full kettle.
Rinse the rice before adding to a large saucepan. Pour in approx 300ml of boiled water. Bring to the boil and simmer for 10-12 minutes (lid on).
STEP 3
Heat the oil in a large frying pan on a med-high heat.
Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside, 6-8 mins. Reduce the heat to low.
STEP 4
Stir through the Thai curry paste and stir-fry for 30 secs.
Add the coconut milk, stock powder, fish sauce, lime zest and sugar. Bring to a gentle simmer and cook for 4 minutes.
Remove from the heat. Add the spinach a handful at a time, stirring through until wilted.
Stir through the lime juice.
STEP 5
Fluff the rice with a fork and divide between two serving bowls. Top with the Thai curry.
NUTRITIONAL INFO (PER SERVING)
542 CALS // 38G PROTEIN // 15G FAT // 65G CARBS