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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.
Ingredients
560g Veetee heat & eat Thai jasmine rice pots
1 bell pepper, sliced
4 spring onions, sliced
400g diced chicken breast
Your preferred oil/cooking spray
2 tbsp Thai green curry paste
500ml chicken stock
400ml coconut milk
190g baby corn & mangetout
2 tsp soy sauce
1 lime, wedges
Salt & pepper to taste
Method
Thinly 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 7 minutes. When the chicken is cooked you can shred it with two forks if you prefer.
Add the Thai green curry paste and half the spring onions to the same pan with the chicken and cook for 2 minutes until fragrant.
Pour the chicken stock and coconut milk into the pan
Add the baby corn and mangetout (you can slice them first if you prefer) then 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 rice, serve topped with the remaining spring onions and lime wedges to finish.