Double Thai-Style Chicken & Green Bean Curry
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Double Thai-Style Chicken & Green Bean Curry

Double Thai-Style Chicken & Green Bean Curry

with Asian Greens & Garlic Rice

A bowl of chicken curry is just what the doctor ordered. This one comes laced with Thai flavours that soak up the rice, chicken and veggies to perfection. A sprinkling of chilli flakes will also help kicking things up a notch.

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes


Serving amount

1 clove


1 packet

white rice

1 packet

Asian greens

1 packet

green beans



2 packet

chicken breast

1 sachet

satay seasoning

1 packet

Ginger Lemongrass Paste

1 packet

coconut milk

1 sachet

chicken-style stock powder


chilli flakes

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

1 tsp

vinegar (white wine or rice wine)

¾ cup


1 tsp

brown sugar


Nutritional Values

Energy (kJ)3810 kJ
Calories911 kcal
Fat29.2 g
of which saturates17.4 g
Carbohydrate76.1 g
of which sugars8.5 g
Dietary Fibre22.5 g
Protein83.4 g
Sodium1112 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• Finely chop garlic. Drain and rinse white rice. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add the water (for the rice), rice and a generous pinch of salt and bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


• Meanwhile, roughly chop Asian greens. • Trim and halve green beans. • Slice lemon into wedges. • Cut chicken breast into 2cm chunks.


• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Cook in batches if your pan is getting crowded. • Transfer to a plate. season and set aside.


• While chicken is cooking, return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until just tender, 2-3 minutes. • Add satay seasoning and gingerlemongrass paste and cook, until fragrant, 1 minute.


• Stir in coconut milk, chicken-style stock powder, the vinegar, water (for the soup) and brown sugar. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 2-3 minutes. • Stir in Asian greens and cook, until wilted, 1 minute. • Remove from heat and add cooked chicken and a generous squeeze of lemon juice, stirring, until combined. Season to taste.


• Divide garlic rice between bowls. Serve with Thai-style chicken and green bean curry and any remaining lemon wedges. • Sprinkle curry with a pinch of chilli flakes (if using). Enjoy!