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.
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.