Quick Double Thai Coconut Chicken
with Veggies & Garlic Rice
.
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
Capsicum
660 g
Chicken Thigh
1 packet
Coconut Milk
1 sachet
Crispy Shallots
3
Garlic
1 packet
Ginger Lemongrass Paste
1 packet
Green Beans
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Long Chilli
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1
Carrot
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• While rice is cooking, thinly slice carrot into half-moons. Trim green beans, then slice into thirds. Roughly chop capsicum. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing, until browned, 5-6 minutes (cook in batches if pan is getting crowded). Season with salt and pepper, then transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans, carrot and capsicum, tossing, until softened, 5 minutes. Add ginger lemongrass paste and garlic paste and cook until fragrant, 1 minute. • Reduce heat to medium, then stir through coconut milk, oyster sauce, the brown sugar and a splash of water. Return chicken to the pan and simmer until slightly thickened, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Thinly slice long red chilli (if using). • Divide garlic rice between bowls. Top with Thai coconut chicken and veggies. • Sprinkle with chilli and crispy shallots to serve. Enjoy!
