Zesty Thai Chicken Curry


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Green curry is the inspiration for this dish, but this is not like any green curry I've had in a Thai restaurant. It is green. But that's more or less where the similarity ends. This curry is really fresh and fragrant.

Chicken breast is marinated in homemade curry paste made with loads of (largely green, oddly enough) herbs. It is then cooked into a mild, fragrant curry.

The chilli is negligible (is that even a word used to describe a meal??) so it won't frighten younger diners, or those who don't go so well with heavy duty heat. Green vegetables are added at the end so they maintain some crunch.

Heating instructions

Reheat gently. Serve with steamed rice and stir-
fried veggies. From frozen, defrost in fridge
overnight or on microwave defrost function.
Reheat as above.


Chicken breast, coconut milk, seasonal green vegetables, spring onions, garlic, ginger, chilli, fresh basil, fresh coriander, olive oil, lime juice, lime zest, lime leaves, salt, pepper.

May contain traces of gluten and other allergens.

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Someone eating a delicious meal at the table with friends.

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