Thai Green Chicken Thighs

Thai Green Chicken Thighs


2 People

Prep time

5 Minutes

Cook time

15 Minutes

Dietary info

Dairy free


1 Jar of Bay’s Kitchen Thai Green Curry Stir-in Sauce
4 Chicken thighs
200g Spinach
100g Beansprouts
30g Sesame seeds
15g Coriander
1 Tbsp Sesame oil
1 Lime

To serve

Gluten free noodles, rice noodles or rice

Nutrition (per serve)

Kcal – 527
Fat – 35g
of which saturates – 14g
Carbohydrates – 6.9g
of which sugars – 4.4g
Fibre – 3.5g
Protein – 43g
Salt – 1.3g

Please note the calculation does not include the Gluten Free noodles, rice noodles or rice to serve.

  • Heat a wok or frying pan on a low heat and add the sesame oil. Add the diced chicken thighs and Bay’s Kitchen
    Thai Green Curry Stir-in Sauce and cook for 10 minutes.
  • Add spinach and bean sprouts, heat for 5 minutes.
  • Take off the heat and add chopped coriander, lime
    and toasted sesame seeds.
  • Serve with noodles or rice.

This recipe has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.

Copyright Bay’s Kitchen. Please do not reprint without permission. 


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