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Prep Time
15 min
Cuisine
Thai
"My banging Thai green curry is packed with protein from British chicken and juicy king prawns. Chuck in your tasty Tenderstem and crunchy sugar snap peas, and get stuck in!"
Prep Time
15 min
Cuisine
Thai
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 489 kJ 117 kcal |
2205 kJ 529 kcal |
Fat of which saturates |
5.8 g 3.9 g |
26.1 g 17.7 g |
Carbohydrate of which sugars |
3.7 g 2.1 g |
16.7 g 9.3 g |
Fibre | 2.4 g | 10.9 g |
Protein | 11.5 g | 52 g |
Salt | 0.76 g | 3.45 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil half a kettle
Chop the chicken breasts into rough bite-sized pieces
Peel and chop the red onion[s] into wedges
Heat a large, wide-based pan (preferably non-stick, with a matching lid) with 1 tbsp [2 tbsp] vegetable oil over a high heat
Once hot, add the chopped chicken and red onion wedges and cook for 3-4 min or until the chicken is browned all over and the onion is starting to soften
Meanwhile, cut the coriander stalks from the leaves and chop the stalks finely (save the leaves for garnish!)
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the chopped coconut cream in 250ml [450ml] boiled water
Add the Thai green curry paste and soy sauce – this is your Thai green curry sauce
Once the chicken has browned, add the chopped garlic, ginger and coriander stalks and cook for 1 min
Add the Tenderstem broccoli, sugar snap peas and Thai green curry sauce and cook, covered, for an initial 2-3 min
After an initial 2-3 min, add the king prawns and cook for a further 4-5 min or until the prawns and chicken are cooked through (no pink meat!) and the vegetables are tender – this is your Thai green chicken & prawn curry
Separate the coriander leaves
Bash the roasted peanuts up in their bag with a rolling pin
Tip: If you don’t have a rolling pin, just chop them roughly!
Serve the Thai green chicken & prawn curry in bowls
Garnish with the coriander leaves and the crushed peanuts
Bosh!