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Coconut-poached chicken and lime curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy curry chicken salad ready in 35 minutes - a deliciously quick and flavorful meal!
Ingredients:
  • 2 garlic cloves, crushed
  • 16.80 gm coconut oil
  • 2 eschalots, thinly sliced
  • 56.00 gm Thai green curry paste
  • 1 lemongrass stalk, white part only, halved, bruised
  • 6 makrut lime leaves, deveined, torn
  • 3cm piece fresh ginger, peeled, thickly sliced
  • 400ml can light coconut milk
  • 3 chicken breast fillets
  • 200.00 gm jasmine rice
  • 80g salad leaves
  • 1 large zucchini, peeled into ribbons
  • 42.00 gm lime juice, plus wedges, to serve
  • 16.25 gm shredded coconut, toasted
  • 82.50 ml fresh Thai basil leaves
  • 125.00 ml fresh coriander leaves
  • 2 small red chillies, sliced
  • 1 green onion, thinly sliced
Instructions:
  • In a large saucepan over medium-high heat, heat oil. Add eschalot and cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. Add curry paste and cook for 2 minutes until fragrant. Add lemongrass, lime leaves, and ginger, and cook for 30 seconds. Pour in coconut milk, season with salt and pepper, and bring to a boil. Reduce heat to low, add chicken, cover, and simmer for 10 minutes until chicken is cooked through (sauce will separate slightly). Remove from heat.
  • Cook the rice as per the instructions on the package.
  • Place the cooked chicken onto a cutting board and proceed to slice it.
  • Assemble rice, salad leaves, zucchini, and chicken in shallow bowls. Drizzle with curry sauce and lime juice. Garnish with coconut, Thai basil, coriander, chilli, and onion. Serve with lime wedges.

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