Coconut chicken with red curry & greens
Poach chicken Thai style, team it with skinny noodles and crisp Asian greens.
Cooking time: 30 mins
250ml (1 cup) light coconut milk
250ml (1 cup) water
3 cm-piece fresh ginger, peeled, sliced
1 garlic clove, bruised
500g chicken breast fillets
1 tbs red curry paste
100ml light coconut milk, extra
2-3 tsp lime juice
2 tsp brown sugar
2 bunches baby choy sum, blanched
1 bunch baby buk choy, quartered, blanched
2 cups cooked rice vermicelli noodles
Fresh coriander leaves, to serve
- Bring the coconut milk, water, ginger and garlic to the boil in a large saucepan over high heat. Add the chicken. Reduce heat to low and cover. Simmer gently for 10 minutes or until just cooked through. Set aside in the liquid to cool slightly. Transfer to a clean chopping board.
- Heat a wok over high heat. Stir-fry the curry paste for 1 minute or until aromatic. Add the extra coconut milk. Bring to the boil. Stir in the lime juice and sugar. Stir in the choy sum and buk choy for 1 minute or until warmed through.
- Thinly slice the chicken diagonally. Divide the noodles among bowls. Top with the chicken. Spoon over the choy sum and buk choy curry mixture. Top with the coriander leaves.
|COCONUT MILK - 400ml
||PASTE RED - 1Kg
||PASTE GREEN - 1Kg
||GLASS NOODLES - 500 Gms
|Rs.135 Rs.115 |
|Rs.325 Rs.310 |
|Rs.325 Rs.310 |Rs.190 Rs.175