Coconut Curried Chicken Broth and Rice

Recipe tags

• Spicy
• Dinner
• Asian

Ingredients

• 1 tbsp Garlic Puree
• 1 tbsp Ginger Puree
• 1 bunch Fresh Coriander
• 40 g Crispy Fried Onions
• 4 tbsp Chilli Oil
• 1 pinch Salt
• 1 pinch Pepper
• 1 tbsp Olive Oil
• 1 tsp Sugar
• 2 items Lime
• 600 g Mini Chicken Breast Fillets
• 300 g Basmati Rice
• 4 tbsp Soy Sauce
• 1 jar Thai Red Curry Paste
• 400 ml Coconut Milk
• 1 item Chicken Stock Cube

Method

1. Mix the chicken mini fillets in the soy sauce, garlic puree and ginger puree. Marinate for at least 10 minutes.
2. In a griddle pan or frying pan, heat the olive oil. Add the mini chicken fillets and fry for around 12 minutes until cooked through, turning regularly.
3. Meanwhile, in a saucepan add the Thai red curry paste and cook for 1 minute moving round the pan. This releases the flavours in the paste.
4. Add 400ml of boiling water, the coconut milk, and the stock cube, mix well and simmer gently for 10 minutes.
5. Meanwhile, in another saucepan, cook the basmati rice according to instructions, around 10 minutes.
6. Add the juice of 1 lime to the broth, along with the sugar, salt and pepper. Chop the other lime into wedges.
7. Serve the rice and chicken mini fillets onto plates and smother with the broth. Garnish with the coriander leaves, crispy onions and a drizzle of chilli oil.

Notes

• This is the kind of bowl you will crave again tomorrow. Rich, cosy and packed with bold Thai inspired flavour. Grab a spoon!

Tips

• Curry paste can really differ in strength between brands. I've based this on Aldi and Lidl branded curry paste. For any other brand, start with two tablespoons and add more to taste.

Swaps and substitutes

• This works well also with grilled salmon.