Recipe

Solo: Thai Coconut Chicken

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Courgettes, chicken & tenderstem broccoli served in a creamy, coconut & thai green curry sauce.

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serves 1

¼
150g
2
½ tbsp
100ml
2
100g
3g

ingredients

lime – zest & cut into wedges
chicken fillets – season with salt & pepper
courgettes – trim ends & dice (1cm)
Thai green curry paste
coconut milk
lime leaves
tenderstem broccoli – trim ends
basil – discard stalks
salt & pepper (from your pantry)
olive oil (from your pantry)

Ingredients to serve 1

¼ x lime – zest & cut into wedges
150g x chicken fillets – season with salt & pepper
2 x courgettes – trim ends & dice (1cm)
½ tbsp x Thai green curry paste
100ml x coconut milk
2 x lime leaves
100g x tenderstem broccoli – trim ends
3g x basil – discard stalks
salt & pepper (from your pantry)
olive oil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lime: Using the fine side of a box grater, grate the peel to create zest, then cut into wedges.

Step 3

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

Step 4

Coconut chicken: Using the same pan on medium-high heat, add the courgettes with the Thai green curry paste (spicy, so use to your preference) and sauté for 1 minute before adding the coconut milk and lime leaves. Let it simmer (gently boil) for 3 minutes, then add the chicken back into the pan with the tenderstem broccoli and cook for 2-3 minutes until the chicken and broccoli are cooked. Stir in the basil then add the lime zest and a squeeze of juice and mix through.