Solo: Thai Coconut Bowl

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Solo: Thai Coconut Bowl

A fragrant Thai Red curry bowl with chicken, broccoli, swiss chard, radish and fresh coriander.

Ingredients to serve 1

  • 1 x egg (from your pantry)
  • 1 x free range chicken breast - cube
  • 1 x lime leaf
  • 1 x spring onion – slice finely
  • 1 x courgette – slice with a peeler
  • 3g x coriander – chop leaves roughly
  • 1 tbsp x red curry paste (use less for mild)
  • ¼ tin x coconut milk
  • 1 tsp x vegetable stock granules
  • 200ml x water
  • ¼ x bell pepper – slice thinly in long strips
  • ¼ x broccoli – cut into small florets
  • ½ x fresh chilli – deseed and slice finely
  • 1 x radish – slice finely
  • ½ x lime
  • . x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above. Using a potato peeler, shave the courgettes lengthways into long ribbons.

Step 2

Boil a full kettle. Place a pot on medium to high heat, fill with the boiled water. Add the eggs and gently boil for 6 -7 minutes. When done remove them from the pot and drain the water and place in cool water to stop them cooking. Peel the eggs and cut them in half.

Step 3

Boil the kettle again and dissolve the vegetable stock granules in the boiling water (see quantity of water above).

Step 4

Place a pot back on medium heat with a few glugs of olive oil. Fry the chicken until slightly golden, about 3-4 minutes. Add the lime leaves, and red curry paste (if you don’t like spice, add a little less) and cook for 1 minute. Add the coconut milk and vegetable stock. Bring the mix up to a simmer and add the broccoli, spring onion, courgette and bell pepper and cook for another 1-2 minutes. Season to taste.

Step 5

Serve topped with the boiled egg, fresh coriander, chilli (optional if you don’t like it spicy), radish and a squeeze of lime.