Chicken Thai Green Curry

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Calories: 1341kcal (or 729kcal)

Macros: 89g Protein, 156g Carb & 43g Fat


Sooooo good! Yum. See, I don’t just eat Sweet Potato with everything. The beauty with this dish is it’s super simple to make – use shop bought microwavable rice and cutter sauce. But unlike those all-in-one supermarket packages, you get determine quantities, play with flavour intensities, add in fresh ingredients to make more healthy, and generally play with less preservatives and artificial stuff. Perfect for dinner or a post-workout lunch, due to the balance of carbs and proteins to maximise protein synthesis after a hard workout.

This is a huge plate but I demolished it. Normal people could easily halve the key ingredients (Rice, Chicken and sauce) and by doing so save 612 calories.


  • Chicken Breast – 300g
  • Rice Bran Oil – 1x teaspoon
  • Steamed Basmati Rice – 375g (1.5 packs of Tilda microwavable packs)
  • Thai Green Curry fresh paste – 253g / full pack (by Blue Dragon)
  • Carrots – 1x medium
  • Tenderstem Broccoli – 100g
  • Mushrooms – 6x medium


Chicken offer great sources of healthy lean protein. You get a great portion of indigestible fibre and prebiotic benefits for your guts’ microbiome (i.e. feeding the beneficial bacteria), that come with Mushrooms and Broccoli. Broccoli also brings a good hit of vitamin K, vitamin C, folate (folic acid) and potassium, and Carrots are a rich source of Beta carotene – a powerful antioxidant that can also be converted into vitamin A in the body to help maintain healthy skin. White Rice is pretty empty when it comes to nutrients to be honest, but it is so much better than choosing Brown Rice as the harmful Lectins (such as Gluten) in the wholegrain have mostly been removed.


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