THAI GREEN CHICKEN CURRY
Fresh marinated chicken breast and crunchy mangetout in our fragrant Thai curry sauce with creamy coconut milk, lemongrass and fresh coriander.
How to Cook
This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.
- Heat a tablespoon of oil in a medium-sized frying pan.
- Add the chicken and vegetables and fry over a medium-high heat for 6 to 8 minutes, stirring occasionally.
- Give the sachet of sauce a gentle shake and add its contents to the pan. Bring to the boil, simmer for 4 minutes then serve. Make sure it’s piping hot throughout.
-
Ingredients
Chicken (29%), onions, cream (milk), coconut milk (coconut, water), water, bamboo shoots, mangetout, ginger purée, green Thai curry paste (green chillies*, lemongrass, garlic, salt, galangal, shrimp (crustaceans), kaffir lime peel, coriander seeds, peppers, cumin, turmeric), fish sauce (anchovy extract (fish), salt, sugar), demerara sugar, lemon juice, galangal, rapeseed oil, lime leaves, garlic purée, cornflour, basil, coriander, spinach, lemongrass, salt, ground turmeric, ground coriander, ground cumin.
* As you would expect, this has a bit of a kick
WARNING: Although we do our very best to take out all the bones, some may remain.
Nutritional
Informationper 100g
per ½ pack
Energy
446kJ
107kcal1560kJ
373kcalFat
5.3g
18.6g
(of which saturates)
3.4g
11.8g
Carbohydrate
4.9g
17.3g
(of which sugars)
3.2g
11.3g
Protein
9.3g
32.5g
Salt
0.94g
3.29g
Allergy Information
For allergens used in this recipe, including cereals containing gluten, see ingredients highlighted in bold above. This recipe may also contain traces of nuts, peanuts 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.
A little bit
on the side
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.
