Thai Chicken & Spinach Curry

PREP: 10 Minutes
COOK: 20 Minutes
Skill Level: Easy
Picture of Thai Chicken & Spinach Curry

Nutrition Info (Per Serving)

317 kcal Energy
6g Carbohydrate
37g Protein
2.6g (of which Sugar)
15g Fat
3.5g Fibre
7g (of which Saturated Fat)
0.7g Salt


  • 1 tbsp oil
  • 500g chicken breast, sliced
  • 50g Thai green curry paste
  • 300g chestnut mushrooms, halved
  • 400ml can reduced fat coconut milk
  • 100g frozen peas
  • 250g bag spinach
  • Juice 1 lime
  • Chopped coriander and cooked brown basmati rice to serve


  1. Heat the oil in a large frying pan and fry the chicken for 5 minutes.
  2. Add the curry paste and mushrooms and cook for 2-3 minutes. 
  3. Stir in the coconut milk and peas, bring to a simmer and cook gently for 7-8 minutes.
  4. Stir in the spinach until just wilted and add the lime juice.
  5. Season to taste and sprinkle with coriander. 

Serve with cooked brown basmati rice.

Cooking Tips

Try using Thai red curry paste instead of green and replace the peas with green beans.

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