Thai Green Chicken Brothy Jasmine Rice

This brothy Veetee Thai Jasmine Rice dish is warm, comforting and full of flavour. Tender chicken simmered in a creamy, coconut broth flavoured with Thai green curry paste, mangetout, baby sweetcorn and bell pepper. We love to make a big batch of the broth on the weekends for meal prep, then simply add your Veetee Thai Jasmine Rice when you’re ready to eat it. The Veetee Thai Jasmine Rice pairs perfectly and is warming, fragrant, and satisfying, it’s an easy way to bring big Thai-inspired flavour to the table with minimal effort. Veetee rice is steam filtered for perfect results every time.

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Ingredients

bell pepper 1 (sliced)
spring onions 4 (chopped)
diced chicken breast 400 g (chopped)
thai green curry paste 2 tbsp
chicken stock cube 1
coconut milk 400 ml
baby corn & mangetout 190 g
soy sauce 2 tsp
Veetee heat & eat Thai jasmine rice pots 560 g
lime 1 (wedges)

Method

Slice the bell pepper and spring onions.
Heat a dash of oil in a large pan over a medium heat. Add the chicken and cook for 4–5 minutes until lightly browned.
Add the Thai green curry paste, the bell pepper and half the spring onions to the pan. Cook for 2 minutes until fragrant.
Make up the chicken stock cube with 100ml boiling water per serving (400ml for 4 people, 200ml for 2 people). Pour the stock and coconut milk** into the pan.
Add the baby corn & mangetout. Simmer gently for 6 minutes, until the chicken is cooked through. Season to taste with soy sauce.
Pierce the film of the Veetee Jasmine rice pots and microwave according to the packet instructions, e.g. for 2 minutes at 800W for 2 pots. Fluff with a fork then divide between bowls.
Cut the lime into wedges.
Pour the chicken and broth over the Thai Jasmine Rice, serve topped with the remaining spring onions and lime wedges to finish. Enjoy!

Thai Green Chicken Brothy Jasmine Rice

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Ingredients

Method

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