Coconut Green Curry Chicken
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Coconut Green Curry Chicken

Coconut Green Curry Chicken

with Fragrant Rice

Tonight, creamy coconut green curry chicken is spooned over cilantro-lime rice for an unforgettable aromatic experience! The mild curry paste makes it suitable for anyone who's shy with spice!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Chicken

2 tbsp

Green Curry Paste

(Contains Sulphites, Milk, Soy)

165 mL

Coconut Milk

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

½ unit


113 g

Shanghai Bok Choy

170 g


28 g

Crispy Shallots

(Contains Sulphites, Wheat)

¾ cup

Basmati Rice

Not included in your delivery

1 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories860 kcal
Fat46 g
Saturated Fat25 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber6 g
Protein33 g
Cholesterol125 mg
Sodium1250 mg
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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, zest, then cut half the lime into wedges (whole lime for 4 ppl).Separate bok choy leaves from stems. (TIP: Rinse bok choy leaves to wash away any hidden dirt!) Cut bok choy stems into 1/2-inch pieces. Cut leaves into 2-inch pieces. Peel, then halve carrot. Cut carrot in 1/4-inch half-moons.

Cook chicken and carots

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken and carrots. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Add curry paste to the pan with chicken and carrots. Cook, stirring often, until fragrant, 1 min.

Cook curry

Stir in bok choy, coconut milk, soy sauce and 1/4 tsp sugar (dbl for 4 ppl). Bring to a simmer.Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender, 3-4 min. (NOTE: If sauce reduces too much, add water, 2 tbsp at a time, until you reach your desired consistency.) Season with salt and pepper, to taste.

Finish and serve

Add lime zest and 1 tbsp butter (dbl for 4 ppl) to the pot with rice. Fluff rice with a fork until butter melts.Divide rice between plates. Spoon green curry chicken over top. Sprinkle with crispy shallots.

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