Chicken / Chickpea Thai Curry & Lime Rice

Serves: 2

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!

Chicken / Chickpea Thai Curry & Lime Rice

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.

Chicken / Chickpea Thai Curry & Lime Rice

Method

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Ingredients