Thai Style Chicken Curry
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Thai Style Chicken Curry

Thai Style Chicken Curry

with courgette and fragrant rice

This Thai-inspired chicken curry is creamy, fragrant, and as spicy as you like. Lime rice adds a satiating element while the courgette and onion add vibrancy, health and crunch.

Total Time20 minutes
Cooking Time25 minutes


Serving amount

150 grams

Jasmine Rice

1 unit(s)


1 unit(s)


1 sachet(s)

Red Thai Style Paste

1 pack(s)

Coconut Milk

1 unit(s)


260 grams

Diced Chicken Breast

1 unit(s)


2 sachet(s)

Thai Style Spice Mix

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2748 kJ
Energy (kcal)657 kcal
Fat21.1 g
of which saturates15.4 g
Carbohydrate80.2 g
of which sugars9.6 g
Dietary Fiber0 g
Protein39.7 g
Cholesterol0 mg
Salt3.04 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Pot with Lid


Cook the Rice
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid. 
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid.
  • Cook for 12 mins then remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Prep Your Veg
  • Meanwhile, trim the courgette and chop into 1cm cubes.
  • Halve, peel and thinly slice the onion.
  • Halve the chilli lengthways, deseed and finely chop.
  • Zest and halve the lime.
Start the Curry
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the chicken and onion until starting to brown, 3-4 mins.
  • Once browned, add courgette and fry for another 2 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!

Simmer the Sauce
  • Add the Thai style spice mix, red Thai paste and half the chilli to the pan. You can use less chilli if you don't like spice—or more if you do.
  • Cook together until fragrant, 30 secs.
  • Stir in the coconut milk.
  • Simmer until the chicken is cooked through and the veg is tender, 6-8 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Finishing Touches
  • Add a squeeze of lime juice to your curry.
  • Season to taste with salt, pepper and more lime juice if desired.
  • Stir the lime zest through the rice, fluffing it up as you go.

TIP: Loosen the curry with a splash of water if you feel it's too thick.

Garnish and Serve
  • Serve the lime rice in bowls topped with the chicken curry.
  • Finish with a sprinkling of as much of the remaining chopped chilli as you like.