Thai green chicken curry
Thai green chicken curry close up
Thai green chicken curry in bowls

Thai green chicken curry

Thai green chicken curry

A bright, zingy Thai green curry has always been a staple on our menu, and we’ve made a few tweaks to our OG recipe because we’re always looking to improve. This refreshed classic is still as vibrant as the day we pounded our first curry paste with mortar and pestles (truly!). What sets it apart is the brightness of the curry paste, packed with lemongrass, loads of coriander, lime zest, and just the right amount of chilli. It’s all brought together in a lime-leaf-scented coconut sauce with bamboo shoots and broccoli already in the mix. Spoon it over rice and dinner’s done.
Heat & Eat

To Serve

Spoon it over a bowl of steamed coconut rice or toss it through cooked rice noodles. 

Ingredients

Free-range chicken thighs, coconut cream (coconut kernel extract (89%), water, guar gum), broccoli, bamboo slices, lemongrass, ginger, onion, sugar, fish sauce (anchovy extract (fish)77%, salt, sugar), garlic, fresh coriander, shrimp paste (shrimp (crustaceans), vegetable oil, salt, water), chilli Thai basil, rice bran oil, kaffir lime leaves

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 287g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1979 kJ 690 kJ
PROTEIN 30.2 g 10.5 g
FAT (TOTAL) 30.9 g 10.8 g
-SATURATED 22.1 g 7.7 g
CARBOHYDRATE 16.9 g 5.9 g
-SUGARS 12.3 g 4.3 g
SODIUM 1149 mg 400 mg

Allergens

Does contain: crustaceans, fish

May contain: eggs, gluten, lupin, milk, molluscs, peanuts, sesame, soy, sulphites, wheat, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

575g- serves 2.

To Cook

DEFROSTED: Pierce the film and microwave for 3-4 minutes stirring gently half way through, alternatively, empty into a saucepan and gently simmer piping till hot. FROZEN: Pierce the film and microwave for 4 minutes, stir gently and heat for a further 2-3 minutes or until piping hot. Serve with steamed Jasmine rice.