Thai Roast Chicken, Walnut & Edamame Bean Curry

Course dinner, Main Course
Cuisine Thai
Keyword chicken, curry, Thai, walnuts
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Calories 626kcal


  • 250 g jasmine or basmati rice rinsed
  • 1 tbsp vegetable oil
  • 4 spring onions cut into 1cm pieces
  • 175 g frozen edamame beans
  • 200 g sugar snap peas sliced into 2cm pieces
  • 2 tbsp Thai green curry paste
  • 400 ml reduced fat coconut milk
  • 200 g roast chicken meat shredded
  • 75 g California Walnuts roughly chopped
  • 2 pak choi halved
  • Coriander leaves and diced red chilli to serve


  • Cook the rice in simmering water for 10-12 minutes until tender, drain.
  • Meanwhile, heat the oil in a large frying pan and fry the spring onions, edamame beans, sugar snaps and curry paste for 2-3 minutes. Add the coconut milk, chicken and 50g of the Walnuts, roughly chopped and cook for 2-3 minutes.
  • Boil another pan of water and blanch the pak choi for 2-3 minutes until just tender, drain.
  • Place the rice in the centre of 4 plates and top with the curry, serve with the pak choi on the side, scattered with the remaining Walnuts, coriander and red chilli.


Calories: 626kcal | Carbohydrates: 58g | Protein: 31g | Fat: 28g | Saturated Fat: 8.7g | Fibre: 7.3g | Sugar: 58g


A great way to use up leftover roast chicken
Salt = 0.54g per serving
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