Thai green chicken curry with rice

Stir-fried chicken, veg and a ready-made curry sauce make this tasty Thai dish super quick.

Serves: 4

Preparation time:  10 minutes

Cooking time:  25 minutes

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You will need

  • 300g easy cook rice
  • 1 tablespoon olive oil
  • 1 onion, peeled and sliced
  • 325g chicken thigh fillets, chopped
  • 300g broccoli florets
  • 1 carrot, peeled and finely sliced
  • 1 x 415g jar Sharwoods Thai green curry sauce
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Recipe Information

Step by step guide to making Thai green chicken curry with rice

  1. Prepare the easy cook rice following pack instructions. Whilst the rice is cooking, make the stir-fry.
  2. Preheat a deep frying pan or wok, add the olive oil and stir-fry the onion until golden. Remove the onion from the pan and set aside.
  3. Using the same pan, fry the chicken thigh fillets, until they begin to colour. Return the onion to the pan, then add the broccoli florets and carrot. Stir-fry for a couple of minutes.
  4. Stir in the green Thai curry sauce and 75ml water, then simmer for 5-7 minutes. Serve with the rice.

Make it veggie: Try swapping the chicken thighs for 300g of Quorn chicken style pieces (these can be cooked from frozen). Substitute the green Thai sauce with Sainsbury's korma cooking sauce. Add 300g of cauliflower when the broccoli and carrots are added. Serve with rice.

Vegetarian nutrition per serving: cals 621, fat 24g, saturated fat 8.3g, sugar 13g, salt 1.5g.

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Nutritional information for Thai green chicken curry with rice

Nutritional information for Thai green chicken curry with rice

Nutrition type per serving
Calories 511 kcal
Total Fat 11.4g
Saturated Fat 6.16g
Salt 0.22g
Sugar 10.5g

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