Thai Ginger & Coconut Chicken Curry
with Greens & Garlic Rice
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 an addition of makrut lime leaves in the curry for a delicious touch of citrus.
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Ingredients
3 clove
garlic
1 packet
basmati rice
1 knob
ginger
½ head
broccoli
1 packet
Asian Greens
2 leaves
makrut lime leaves
1 packet
chicken thigh
1 tin
coconut milk
½
lemon
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water
¼ tsp
salt
½ tbs
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic 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. Cut the broccoli (see ingredients) into small florets and roughly chop the stalk. Roughly chop the Asian greens. Remove the centre veins from the makrut lime leaves then very thinly slice. Cut the chicken thigh into 2cm strips. TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very thinly!
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
Add the ginger, lime leaves and remaining garlic to the chicken and stir to coat. Cook until fragrant, 1 minute. Add the coconut milk, soy sauce and the brown sugar. Reduce the heat to medium-low and simmer until slightly reduced, 4-5 minutes.
Add the broccoli to the curry, cover with a lid or foil and cook until just tender, 4-5 minutes. Remove from the heat, then stir through the Asian greens until just wilted, 1-2 minutes.
Slice the lemon into wedges. Divide the garlic rice between bowls, then top with the Thai ginger and coconut chicken curry. Garnish with the crispy shallots and serve with the lemon wedges.