Double Coconut Chicken Curry & Instant Rice

Name: Double Coconut Chicken Curry & Instant Rice with Roast Pumpkin & Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: 1 Zucchini; 1 packet Peeled & Chopped Pumpkin; 1 packet Baby Spinach Leaves; 660 g Chicken Thigh; 1 sachet mild sambal seasoning; 1 packet Coconut Milk; 1 packet Tomato Paste; 1 sachet Vegetable Stock Pot; 1 packet Microwavable Basmati Rice; 1 packet Crushed Peanuts; 1 drizzle olive oil; ¼ cup water

with Roast Pumpkin & Crushed Peanuts

Recipe Development TeamUpdated on June 15, 2026

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Calories

971 kcal

Protein

76.6g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Soy
Peanuts
Eggs
May contain traces of allergens
Almond
Brazil nut
Cashew
Gluten
Hazelnut
Macadamia
Milk
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut
Wheat

When you’re trying to answer that time long question “what’s for dinner” a curry is always a good go-to as a solution. This easy recipe will ensure you have a delicious coconut curry with instant rice and succulent chicken ready in no time.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Zucchini

1 packet

Peeled & Chopped Pumpkin

1 packet

Baby Spinach Leaves

660 g

Chicken Thigh

1 sachet

mild sambal seasoning

1 packet

Coconut Milk

1 packet

Tomato Paste

1 sachet

Vegetable Stock Pot

1 packet

Microwavable Basmati Rice

(Contains: Soy May be present: Eggs.)

1 packet

Crushed Peanuts

(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

Nutritional Values

Calories971 kcal

Energy (kJ)4060 kJ

Fat47.7 g

of which saturates22.4 g

Carbohydrate58.4 g

of which sugars14.2 g

Dietary Fibre6.8 g

Protein76.6 g

Sodium972 mg

Potassium17.9 mg

Calcium1.7 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, cut chicken thigh into 2cm chunks. • When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. TIP: Cook in batches if your pan is getting crowded.

• Reduce pan to medium heat and add tomato paste and mild sambal seasoning and cook until fragrant, 1 minute. • Stir in coconut milk, chicken stock pot and the water and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat then add roasted veggies and baby spinach leaves, stirring to combine. Season to taste.

• While curry is simmering, microwave basmati rice until steaming, 2-3 minutes. • Divide instant rice and coconut chicken curry between bowls. Garnish with crushed peanuts. Enjoy!