Quick Coconut-Lemongrass Chicken
with Veggies & Jasmine Rice
Thai-inspired cuisine comes together in a flash tonight. Simmer succulent chicken thigh with creamy coconut milk and zingy ginger and lemongrass for bold Thai flavours you can't beat!
Unfortunately, this week's chicken thigh was in short supply, so we've replaced it with chicken breast. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 clove
garlic
1
carrot
1 packet
chicken breast
1 packet
Ginger Lemongrass Paste
1 tin
coconut milk
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 bag
Asian greens
½
Long Chilli
Not included in your delivery
olive oil
1.25 cup
water
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and 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, finely chop garlic. • Thinly slice carrot into half-moons. Roughly chop Asian greens. Thinly slice long chilli (if using). Set aside. • Cut chicken breast into 2cm chunks. Season with salt and pepper.
Little cooks: Help season the chicken! Make sure to wash your hands well afterwards.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and carrot, tossing, until chicken is browned, 4-5 minutes. Add Asian greens and cook until wilted, 1-2 minutes. • Add garlic and ginger lemongrass paste, stirring to coat. Cook until fragrant, 1 minute. • Add coconut milk and oyster sauce. Reduce heat to medium-low. Simmer until slightly reduced, 2-3 minutes.
TIP: After adding the greens, have a taste and add a pinch of brown sugar to balance the flavours, if you like!
• Divide jasmine rice between bowls. Top with coconut-lemongrass chicken, spooning over any remaining sauce from the pan. • Sprinkle with chilli to serve. Enjoy!
Little cooks: Show them how it's done and help plate up the meal!
