Thai Green Chicken Curry and Rainbow Rice

  • Preparation Time: 15min
  • Cooking Time: 20min
  • Serves: 4
Thai green curry in a bowl with rice

We love this warm, fragrant dish. A brilliant and versatile mid-week supper – add as many vegetables as you like!


  1. Heat the Mazola Pure Corn Oil in a saucepan and fry the spring onions and chicken for 5min.
  2. In a separate saucepan, put the rice on to boil.
  3. Add the green pepper and sugar snaps to the pan with the chicken, stirring well. Add the curry paste, coconut milk, fish sauce and palm sugar – stir well and cook for 10min.
  4. When the rice is almost cooked, add the diced rainbow vegetables into the water and cook for a further 2min.
  5. Drain the rice and vegetables and serve in a small bowl.
  6. Pour a serving of the Thai green curry into a bowl and sprinkle the coriander over the top with a good squeeze of lime.

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