Recipe

Solo: Thai Coconut Bowl

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

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serves 1

1
1
1
1
1
3g
1 tbsp
¼ tin
1 tsp
200ml
¼
¼
½
1
½
.
.

ingredients

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

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)

Method

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.