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
black sesame seeds(ContainsSesame)
water (for the rice)
salt (for the rice)
plain flour (or gluten-free plain flour)(ContainsGluten)
salt (for the chicken)
soy sauce (or gluten free tamari soy sauce)(ContainsGluten, Soya)
water (for the veggies)
Slice the ginger (unpeeled) in half. In a medium saucepan, combine the coconut milk, water (for the rice), ginger and salt (for the rice) and bring to the boil. Add the basmati rice, 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 for another 10 minutes, or until the rice is tender and the water is absorbed.
While the rice is cooking, cut the broccoli into 2cm florets and roughly chop the stem. 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. Add the chicken and cook, tossing regularly, for 3-4 minutes or until browned and cooked through. 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, for 6-7 minutes or until just tender. In the last minute of cooking time, add the sweet chilli sauce, soy sauce and 1/2 the long red chilli (if using) 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 black sesame seeds and remaining long red chilli (if using).