Over 28,000 5-Star Reviews ★★★★★
Free Standard Delivery Over £60 Including Weekends!
Ingredients
- 2 x skinless chicken breasts (fillets)
- 400ml Coconut milk
- 2 sticks Lemon grass bashed
- Pinch sea salt
- Pak Choy blanched until tender in salted boiling water
- Courgette sliced & blanched until tender in salted boiling water
- Tender stem broccoli blanched until tender in salted boiling water
- For The Green Paste
- Bunch basil leaves only (keep stalks)
- Bunch coriander Inc. stalks
- 2 tbls. Fresh grated Root ginger
- 4 x Green finger chilli deseeded (or to taste)
- 2 x Cloves of garlic
- 2 x Shallots
- Pinch unrefined sugar
- Zest & juice of lime
- 1 tbls. Light soy or fish sauce
- 2 tbls. Peanut or sunflower oil
Introduction
A healthy oriental meal packed with nutrition and flavour.Method
1. For the paste; blend all ingredients together and store in the fridge until required.
2. Poach the chicken very gently in coconut milk topped up with light chicken stock to cover if required with the lemongrass, a pinch of sea salt and any leftover basil stalks until just cooked, approximately 12 minutes then leave to cool a little in the liquid.
3. To finish the sauce, add some poaching liquid to the green paste until fully flavoured & vibrant.
4. Slice the chicken into thin strips & toss through the warm sauce with lots of green vegetables.
To serve
- Steamed rice & a squeeze of fresh lime.
similar recipes
10 mins Prep
3 hours Cooking Time
easy
How to cook slow cooked Indian butter chicken
10 mins Prep
1 hour Cooking Time
easy
How to cook tray bake chicken with sweet potatoes & hot honey
10 mins Prep
15 mins Cooking Time
easy
How to cook Asian chicken noodle soup
medium
How to cook Southern Fried Buttermilk Chicken
15 mins Prep
10 mins Cooking Time
easy
How To Make a Chicken Schnitzel Sandwich With Wild Garlic Mayo
10 mins Prep
10 mins Cooking Time
easy
How To Cook Chicken 'popcorn' Nuggets, Marinated Tomatoes' Korean Dip
