Recipe

Coconut Lime Curry

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Coconut Lime Curry

Quick & fragrant Thai chicken coconut curry. Infused with lemongrass, ginger, garlic, coriander & lime leaves.




Ingredients to serve 2

  • 1 x limes – zest & juice
  • 2 x courgettes – trim ends
  • ½ cup x parboiled brown rice
  • 1 clove x garlic – peel, grate finely & chop
  • 5g x fresh coriander
  • 15g x ginger – peel & chop finely
  • ½ stick x lemongrass – cut in half
  • 2 x lime leaves
  • 2 x spring onions – slice thinly at an angle
  • ½ x chilli (optional) – deseed & chop finely
  • 300g x chicken fillets – season with salt
  • 100g x green beans – trim ends
  • 200ml x coconut milk
  • 1 tbsp x soy sauce
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 2 x limes – zest & juice
  • 4 x courgettes – trim ends
  • 1 cup x parboiled brown rice
  • 2 cloves x garlic – peel, grate finely & chop
  • 10g x fresh coriander
  • 30g x ginger – peel & chop finely
  • 1 stick x lemongrass – cut in half
  • 4 x lime leaves
  • 4 x spring onions – slice thinly at an angle
  • 1 x chilli (optional) – deseed & chop finely
  • 600g x chicken fillets – season with salt
  • 200g x green beans – trim ends
  • 400ml x coconut milk
  • 2 tbsp x soy sauce
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: For speed, cook the brown rice before preparing all ingredients as indicated above.

Step 2

Brown rice (parboiled): Boil the kettle. Pour boiling water (4 cups for 4; 2 cups for 2) into a pot and add the rice with a pinch of salt. Bring to the boil, cover and gently simmer for 18-20 minutes on low heat. Drain if there is any excess water.

Step 3

Limes: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 4

Coriander: Separate the stalks and leaves, then chop the leaves finely and set aside. Chop the stalks finely and set aside separately.

Step 5

Courgette matchsticks: Cut in half crossways. Then cut each half lengthways into slices (½ cm thick) and cut each slice into matchsticks (½ cm).

Step 6

Fragrant base: Mix together garlic, lime zest, coriander stalks, ginger, lime leaves and HALF the spring onions. If you like a spicy curry, add the chilli.

Step 7

Chicken: Place a large pan on medium-high heat with a drizzle of olive oil. When hot, add the chicken and brown for 2-3 minutes. Remove and set aside.

Step 8

Curry: Using the same pan, turn the heat up to high and add a drizzle of olive oil. Add the fragrant base and lemongrass and sauté, stirring, for 1 minute Then add the green beans and cook for 1 minute before adding the courgettes. Sauté for 3 minutes until golden, then pour in the coconut milk, HALF the soy sauce and add the chicken. Simmer for 2-3 minutes until the veggies are cooked and the chicken is cooked through. Add lime juice and the REST of the soy sauce to taste, then mix in the chopped coriander leaves.

Step 9

Serve the rice in a bowl topped with the curry and sprinkle over the REST of the spring onions.



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