Chicken / Chickpea Thai Curry & Lime Rice
Who doesn’t love a midweek curry? We’ve collaborated with local recipe creator whizz, SpamellaB, to bring you this exotic chicken/chickpea Thai curry and lime rice recipe using the finest ingredients from our Best of Local range and natural yogurt from our Daily Essentials range.
This vibrant dish combines the richness and spice of Thai red curry paste, cooled with the creaminess of coconut milk, and the freshness of coriander. Tender butternut squash, crisp green beans and delicate spinach create a medley of delicious textures that perfectly complement the chicken or chickpeas – depending on whether you fancy meat or a veggie meal.
SpamellaB’s mission is to create healthy AND tasty recipes for all to enjoy – and there’s no better way to do it than with the best local ingredients. So, whether you choose succulent chicken or opt for a plant-based twist with chickpeas, this fragrant curry is packed with flavour and wholesomeness.
Method
- Place
the curry paste, coconut milk, coriander, tomato puree and turmeric in a
blender and whizz up well.
- Heat
the oil in the pan and if using chicken, add to the pan and cook for 5-6
minutes until starting to brown - then add the onion and garlic (if using
chickpeas, just add the onions and garlic straight away).
- Cook
for 5 minutes then add the squash and blended coconut sauce (and chickpeas if
using). Simmer for 10 minutes.
- Add
in the green beans and spinach and cook for another 15 minutes.
- Meanwhile, cook the rice according to packed instructions, then drain. Tip into a bowl and mix in the ginger, lime zest and juice, coriander and seasoning. Keep warm.
- Once
the curry is ready, serve out the rice between plates or bowls then spoon over
a generous portion of curry, Add a spoonful of yogurt if you wish. Enjoy!
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Ingredients
For
the curry -
- 2
tablespoons Thai red curry paste
- 400ml
coconut milk
- Large
handful of fresh coriander* (including the stalks)
- 1
tablespoon tomato puree
- ½
teaspoon turmeric
- 1
tablespoon oil
- 1 onion*, chopped
- 2
cloves garlic*, crushed
- 2 chicken breasts*, cut into chunks OR 1 x can chickpeas,
rinsed and drained
- 300g butternut squash* / pumpkin, peeled, de-seeded and cut into
small chunks
- 150g green beans*, tails cut off
- 50g spinach leaves*
- Juice
of 1 lime*
For
the rice -
- 200g
basmati rice
- 1
tablespoon grated ginger
- Zest
and juice of 1 lime*
- 2
tablespoons fresh coriander*
- Salt
and pepper
- Natural yogurt**, to serve
*These
products are available from our Best of Local range.
**Natural yogurt is
available from our Daily Essentials range.