Thai Green Chicken Curry and Rainbow Rice

Thai Green Chicken Curry and Rainbow Rice

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

To find out more about Mazola Corn Oil please visit our Product page.


3 tbsp Mazola Corn Oil
2 spring onions, sliced
500g chicken breast, sliced
2 green peppers, sliced
150g packet of sugar snap peas
1 tbsp Thai green curry paste (it’s good to keep a jar of this in the fridge for ease during the week)
1 can of coconut milk
1 tbsp fish sauce
1 tsp of palm sugar (brown sugar works too)
20g coriander – chopped
1 lime to serve

For the rice
200g long grain rice
50g butternut squash, finely diced
1 red pepper, finely diced
3 onions, sliced
150g pack edamame beans

Step 1

Heat the Mazola Corn Oil in a saucepan and fry the spring onions and chicken for five minutes

Step 2

In a separate saucepan, put the rice on to boil

Step 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 10 minutes

Step 4

When the rice is almost cooked, add the diced rainbow vegetables into the water and cook for a further two minutes

Step 5

Drain the rice and vegetables and serve in a small bowl

Step 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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