This fragrant meal packs flavour in every mouthful. From the creamy coconut rice to the lightly spiced Thai chicken brimming with sweet and savoury notes and the colourful veggies, this is so much better than takeaway.
long red chilli
Thai seven spice blend(May be presentSulphites)
sweet chilli sauce
water (for the rice)
salt (for the rice)
salt (for the chicken)
soy sauce(ContainsGluten, Soya)
water (for the veggies)
Finely grate the ginger. In a medium saucepan, melt the butter over a medium heat. Add the ginger and cook until fragrant, 1-2 minutes. Add the coconut milk, water (for the rice) 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 until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
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 often, until browned and cooked through, 3-4 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat. Add the broccoli, carrot and water (for the veggies) and cook, tossing often, until just tender, 6-7 minutes. In the last minute of cooking time, add the sweet chilli sauce and soy sauce and toss the veggies to coat.
Divide the ginger coconut rice between bowls. Top with the Thai-spiced chicken and veggies. Sprinkle with the chilli (if using).