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Poached chicken in Thai coconut sauce
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
New favorite weeknight meal - quick, easy, low-fat chicken main.
Ingredients:
  • 42.00 gm Thai red curry paste
  • 2 x 375ml cans light and creamy coconut flavoured evaporated milk
  • 600g chicken breast fillets, cut into 2cm pieces
  • 500g packet frozen Thai style stir-fry vegetables
  • 125.00 ml fresh coriander leaves, roughly chopped
  • 450g packet microwave jasmine rice
Instructions:
  • Begin by heating a large, deep saucepan over high heat. Add the paste and cook for 1 minute until fragrant. Then, add the milk and chicken, bringing it to a boil. Reduce the heat to medium-low, cover, and simmer for 10 minutes until the chicken is almost fully cooked.
  • Toss in frozen vegetables and simmer covered until tender, about 5 minutes. Remove from heat and fold in fresh coriander.
  • Cook rice according to the directions on the package, then portion it out into individual bowls. Top with the chicken mixture and serve.

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