When you combine tender chicken and colourful veggies with a ginger-garlic coconut sauce, the result is a mild and fragrant Thai-style creation that's sure to keep everyone satisfied.
Always refer to the product label for the most accurate ingredient and allergen information.
jasmine rice(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
oyster sauce(ContainsGluten, Molluscs)
long red chilli
In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans and cut into 2cm pieces. Slice the capsicum into strips. Finely grate the ginger and garlic (or use a garlic press). Cut the chicken thigh into 2cm pieces.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken in batches, tossing, until browned, 3-4 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until softened, 5 minutes. Add the ginger and garlic and cook until fragrant, 1 minute. Reduce the heat to medium. Add the oyster sauce, coconut milk and sugar, then stir to combine. Add the green beans, capsicum and the chicken (plus any resting juices), then stir to combine. Bring to a simmer and cook until the veggies are tender, 3-4 minutes. Season to taste.
While the coconut chicken is simmering, thinly slice the long red chilli (if using).
Divide the jasmine rice between bowls. Top with the mild Thai coconut chicken and sprinkle with chilli (if using) and crispy shallots.