Thai Green Chicken Curry Stir-Fried Sugar Snaps Coconut Rice

This is a chef-prepared, ready-made meal inspired by classic Thai flavours and built for everyday convenience.

I cook tender chicken in a fragrant Thai green curry, made with aromatic herbs, gentle heat, and creamy coconut for a sauce that’s fresh, warming, and full of flavour without being overwhelming.

It’s paired with stir-fried sugar snap peas, lightly cooked to keep their crunch and freshness, and served alongside coconut rice, subtly sweet and perfectly balanced to complement the curry.

This meal is:

• High in protein

• Fresh, aromatic, and satisfying

• Balanced for lunch or dinner

• Ideal for meal prep and busy days

Designed for those who want bold flavour, proper portions, and zero hassle.

Just heat, eat, and enjoy.

INGREDIENTS

breast, jasmine/basmati rice, light coconut milk, green curry paste, onion, garlic, ginger, peppers,

courgette, spinach, sugar snaps, chicken stock, lime, coriander, Thai basil, fish sauce (optional), brown sugar
(optional), oil, salt, black pepper, chilli flakes.

Microwave reheating guidance
• From chilled (0-5C): vent lid. Microwave 800W for 3:30-4:30 minutes (or 900W for 3:00-4:00). Rest 1
minute.
• Stir curry through rice halfway for even heating. Ensure piping hot throughout.