Thai Green Chicken Curry

  • Prep 25 MINS
  • Cook 25 MINS
  • Serves 4

Thai Green Chicken Curry and Rainbow Rice

Experience the essence of Thai cuisine with our Thai Green Chicken Curry and Rainbow Rice—a feast of flavours and colours. 

This dish perfectly blends the spicy, sweet, and savoury notes of green curry with vibrant, nutritious Rainbow Rice. Ideal for a quick, exotic meal, it’s a culinary journey to Thailand in every bite. 

We love this warm, fragrant dish. A brilliant and versatile mid-week supper – add as many vegetables as you like!
To find out more about Mazola Corn Oil please visit our Product page.

  • Prep 25 MINS
  • Cook 25 MINS
  • Serves 4

Best made with
Corn Oil

Ingredients

3 tbsp Mazola Corn Oil
2 spring onions, sliced
500g chicken breast, sliced
2 green peppers, sliced
150g packet of sugar snap peas
1 tbsp Thai green curry paste (it’s good to keep a jar of this in the fridge for ease during the week)
1 can of coconut milk
1 tbsp fish sauce
1 tsp of palm sugar (brown sugar works too)
20g coriander – chopped
1 lime to serve

For the rice
200g long grain rice
50g butternut squash, finely diced
1 red pepper, finely diced
3 onions, sliced
150g pack edamame beans

Thai Green Chicken Curry and Rainbow Rice

Experience the essence of Thai cuisine with our Thai Green Chicken Curry and Rainbow Rice—a feast of flavours and colours. 

This dish perfectly blends the spicy, sweet, and savoury notes of green curry with vibrant, nutritious Rainbow Rice. Ideal for a quick, exotic meal, it’s a culinary journey to Thailand in every bite. 

We love this warm, fragrant dish. A brilliant and versatile mid-week supper – add as many vegetables as you like!

To find out more about Mazola Corn Oil please visit our Product page.

Step 1

Heat the Mazola Corn Oil in a saucepan and fry the spring onions and chicken for five minutes.

Step 2

In a separate saucepan, put the rice on to boil.

Step 3

Add the green pepper and sugar snaps to the pan with the chicken, stirring well. Add the curry paste, coconut milk, fish sauce and palm sugar – stir well and cook for 10 minutes.

Step 4

When the rice is almost cooked, add the diced rainbow vegetables into the water and cook for a further two minutes.

Step 5

Drain the rice and vegetables and serve in a small bowl.

Step 6

Pour a serving of the Thai green curry into a bowl and sprinkle the coriander over the top with a good squeeze of lime.

Share This Recipe:

More Recipes

Thai Green Chicken Curry

  • 25 MINS
  • Serves 4

Sweetcorn Fritters

  • 10 MINS
  • Serves 4

Garlic and Rosemary Rib of Beef

  • 120 MINS
  • Serves 6

Caribbean Pulled Pork Recipe

  • 300 MINS
  • Serves 8

Skinny Beef Enchiladas

  • 20 MINS
  • Serves 6

Moroccan Lamb and Vegetable Tagine

  • 180 MINS
  • Serves 6-8

Italian Bread and Tomato Salad

  • 20 MINS
  • Serves 2

Jerk Chicken with Rice and Peas

  • 30 MINS
  • Serves 4