Ginger & Coconut Chicken Curry
with Garlic Rice & Greens
Thai cuisine is genius about using aromatics to add flavour. Here, we’ve doubled up on superstar ingredients, with fragrant garlic in the rice so it smells and tastes like a tropical holiday, plus a serving of lemon on the side to add a delicious touch of citrus.
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Ingredients
3 clove
garlic
1 packet
basmati rice
1 knob
ginger
1 bunch
broccolini
1 packet
Asian Greens
1 packet
chicken thigh
1 tin
coconut milk
1 packet
oyster sauce
(Contains Mollusc; )
½ unit
Fresh Chilli
½ unit
lemon
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water, basmati rice and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Trim the broccolini and cut in half. Roughly chop the Asian greens. Cut the chicken thigh into 2cm strips.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes.
Add the ginger and remaining garlic to the chicken and stir to coat. Cook until fragrant, 1 minute. Add the coconut milk, oyster sauce and brown sugar. Reduce the heat to medium-low and simmer until slightly reduced, 4-5 minutes.
Add the broccolini to the curry, cover with a lid or foil and cook until just tender, 4-5 minutes. Remove the pan from the heat and stir through the Asian greens until just wilted, 1-2 minutes. Thinly slice the long green chilli (see ingredients list), if using. Slice the lemon into wedges.
Divide the garlic rice between bowls and top with the ginger and coconut chicken curry. Garnish with the chilli (if using) and serve with the lemon wedges.