This fragrant meal packs flavour in every mouthful. From creamy coconut rice, to lightly spiced Thai chicken brimming with sweet and savoury notes and all finished off with crunchy sesame seeds, this is so much better than takeaway.
long red chilli
Thai seven spice blend(May be presentSulphites)
sweet chilli sauce
mixed sesame seeds(ContainsSesame)
water (for the rice)
salt (for the rice)
salt (for the chicken)
soy sauce(ContainsGluten, Soya)
water (for the veggies)
Cut the ginger (unpeeled) in half. In a medium saucepan, combine the coconut milk, water (for the rice) and salt (for the rice) and bring to the boil. Add the basmati rice and ginger, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
While the rice is cooking, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled). Thinly slice the long red chilli (if using).
Cut the chicken thigh into 2cm chunks. In a large bowl, combine the chicken, Thai seven spice blend, plain flour and salt (for the chicken).
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing regularly, until browned and cooked through, 3-4 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and carrot to the pan with the water (for the veggies) and cook, tossing regularly, until just tender, 6-7 minutes. In the last 1 minute of cooking time, add the sweet chilli sauce and soy sauce to the pan and toss to coat. Remove the ginger from the rice and discard. Season the rice with pepper.
Divide the ginger coconut rice between bowls. Top with the Thai spiced chicken and veggies. Garnish with the mixed sesame seeds and remaining long red chilli (if using).