Thai green chicken curry

Fresh chicken breast in our Thai curry sauce with coconut cream, mange tout, fresh coriander, lime leaves, lemongrass and green chilli. Fantastic!

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Fresh chicken breast (30%), coconut cream (coconut, water), fresh cream (milk), water, red onions, bamboo shoots, mange tout, white onions, ginger purée, lime juice, fish sauce (water, anchovy (fish), salt, sugar), demerara sugar, garlic purée, fresh coriander, lime leaves, galangal, lemongrass, toasted peanuts, salt, basil, rapeseed oil, spinach, garlic, shallots, cornflour, green chillies, dried red chillies, cumin powder, coriander seeds, coriander powder, fennel powder, kaffir lime peel, star anise, cinnamon, mace, turmeric powder, cardamom.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, see ingredients in bold. May also contain nuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy474kJ/114kcal1422kJ/342kcal
    Fat7.0g21.0g
    (of which saturates)4.4g13.2g
    Carbohydrate4.8g14.4g
    (of which sugars)3.4g10.2g
    Protein8.7g26.1g
    Salt0.93g2.79g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.

    1. Heat a tablespoon of oil in a medium-sized frying pan.

    2. Add the chicken and vegetables and fry over a medium heat for 8 to 10 minutes, stirring occasionally.

    3. Give the sachet of sauce a gentle shake and add its contents to the pan. Bring to the boil, simmer for 2 minutes then serve. Make sure it’s piping hot throughout.

    Serve it with...

    If you want to keep it simple, this curry is delicious with just some plain boiled rice for company or, if you're feeling adventurous, why not try our scrummy side dish recipe?

  • Stir-fried vegetable noodles

    (Serves 2)

    75g dried medium rice noodles
    2 tbsp sunflower oil
    2 garlic cloves, peeled and crushed
    25g raw peanuts or cashew nuts, chopped
    4 spring onions, trimmed and sliced
    ½ tsp hot chilli powder
    1 medium egg, beaten
    50g beansprouts, washed and drained
    1 tsp lemon juice
    1 tsp nam pla (Thai fish sauce)
    ½ tsp caster sugar

    1. Half fill a large saucepan with cold water and bring to the boil.  Add the rice noodles and turn off the heat. Leave to stand for 2 minutes then drain, rinse under cold water, and set aside.

    2. Heat the oil in a medium pan and stir-fry the garlic and nuts for 1 minute, until the nuts begin to turn golden. Add the spring onions and chilli powder and cook for 2 minutes more.  Add the egg and cook until set, stirring occasionally.

    3. Add the beansprouts and noodles to the pan and sprinkle with the lemon juice, fish sauce and sugar. Cook for 1 to 2 minutes, tossing all the ingredients together until hot. Serve with your freshly prepared Charlie Bigham's Thai Green Chicken Curry.


    Something to drink?

    Light yet complex curries like our Thai Green Chicken work very well with young New World rieslings. We’d recommend something with a crisp, appley, wake-me-up finish. Something like South Australia's Clare Valley, perhaps.

  • Reviews

    Here's a taste of what people are saying about our Thai green chicken curry.

    > Click here to tell us what you think


    “Fantastic! Fresh, quality ingredients. In fact reading the ingredients list is a pleasure! I work in management now but worked as a head chef for many years and these products are fantastic. Quick and easy and the highest standard of quality. They taste excellent!”

    Kelly Brown


    “ABSOLUTELY DELICIOUS. We had it with rice and salad – lovely. Thank you.”

    Pam Brindle


    “This was our first purchase of your brand and it was excellent, we will definitely be trying others in the range. Thank you!”

    Andrew McCarthy

Stir-fried vegetable noodles

(Serves 2)

75g dried medium rice noodles
2 tbsp sunflower oil
2 garlic cloves, peeled and crushed
25g raw peanuts or cashew nuts, chopped
4 spring onions, trimmed and sliced
½ tsp hot chilli powder
1 medium egg, beaten
50g beansprouts, washed and drained
1 tsp lemon juice
1 tsp nam pla (Thai fish sauce)
½ tsp caster sugar

1. Half fill a large saucepan with cold water and bring to the boil.  Add the rice noodles and turn off the heat. Leave to stand for 2 minutes then drain, rinse under cold water, and set aside.

2. Heat the oil in a medium pan and stir-fry the garlic and nuts for 1 minute, until the nuts begin to turn golden. Add the spring onions and chilli powder and cook for 2 minutes more.  Add the egg and cook until set, stirring occasionally.

3. Add the beansprouts and noodles to the pan and sprinkle with the lemon juice, fish sauce and sugar. Cook for 1 to 2 minutes, tossing all the ingredients together until hot. Serve with your freshly prepared Charlie Bigham's Thai Green Chicken Curry.