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Coconut chicken with red curry and greens
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Thai style poached chicken served with skinny noodles and crispy Asian greens - a flavorful and light dish.
Ingredients:
  • 250ml (1 cup) light coconut milk
  • 250ml (1 cup) water
  • 3cm-piece fresh ginger, peeled, sliced
  • 1 garlic clove, bruised
  • 500g chicken breast fillets (see notes)
  • 28.00 gm red curry paste
  • 100ml light coconut milk, extra
  • 2-15.90 gm lime juice
  • 8.00 gm brown sugar
  • 2 bunches baby choy sum, blanched
  • 1 bunch baby buk choy, quartered, blanched
  • 500.00 ml cooked rice vermicelli noodles
  • Fresh coriander leaves, to serve
Instructions:
  • In a large saucepan over high heat, bring coconut milk, water, ginger, and garlic to a boil. Add the chicken, reduce heat to low, cover, and simmer gently for 10 minutes until cooked through. Allow the chicken to cool slightly in the liquid, then transfer to a clean chopping board and discard the poaching liquid.
  • - Preheat a wok on high heat. Sauté the curry paste for 1 minute until fragrant. Pour in the additional coconut milk and bring to a boil. Mix in the lime juice and sugar. Toss in the choy sum and bok choy for 1 minute until heated through.
  • Diagonally slice the chicken thinly. Divide bowls of noodles, top with sliced chicken, choy sum and buk choy curry, then finish with a sprinkle of fresh coriander leaves.

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