Coconut chicken with red curry and greens

Cooking Meat Coconut chicken with red curry and greens

Poach chicken Thai style, then team it with skinny noodles and crisp Asian greens.

Lables: Egg free Gluten free Wheat free
  1. Bring the coconut milk, water, ginger and garlic to the boil in a large saucepan over high heat. Add the chicken. Reduce heat to low and cover. Simmer gently for 10 minutes or until just cooked through. Set aside in the liquid to cool slightly. Transfer to a clean chopping board. Discard poaching liquid.
  2. Heat a wok over high heat. Stir-fry the curry paste for 1 minute or until aromatic. Add the extra coconut milk. Bring to the boil. Stir in the lime juice and sugar. Stir in the choy sum and buk choy for 1 minute or until warmed through.
  3. Thinly slice the chicken diagonally. Divide the noodles among bowls. Top with the chicken. Spoon over the choy sum and buk choy curry mixture. Top with the coriander leaves.

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250ml light coconut milk
250ml water
3cm-piece fresh ginger, peeled, sliced
1 garlic clove, bruised
500g chicken breast fillets
1 tbsp red curry paste
100ml light coconut milk, extra
2-3 tsp lime juice
2 tsp brown sugar
2 bunches baby choy sum, blanched
1 bunch baby buk choy, quartered, blanched
2 cups cooked rice vermicelli noodles
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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