This meal comes alive with the fantastic flavours of sweet chilli, kaffir lime and ginger, plus the richness of coconut rice. We’ve used chicken thigh here because it's extra-tasty and remains moist as it cooks.
Always refer to the product label for the most accurate ingredient and allergen information.
kaffir lime leaves
sweet chilli sauce
baby spinach leaves
water (for the rice)
soy sauce(ContainsGluten, Soy)
rice wine vinegar (or white wine vinegar)
In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a high heat. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and the liquid is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Remove the centre veins from the kaffir lime leaves, then very finely chop. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the ginger, garlic, kaffir lime, soy sauce and sweet chilli sauce. Add the chicken and toss to coat. Set aside to marinate.
TIP: Kaffir lime leaves have a fibrous texture, so you want to cut them very finely!
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover, then stir to combine. Set aside until serving.
Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Roughly chop the coriander. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and green beans and cook until softened, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1-2 minutes. Season with salt and pepper, then transfer to a bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, use tongs to add the chicken to the pan, allowing the excess marinade to drip back into the bowl. Cook, tossing, until browned and cooked through, 3-4 minutes. Add any leftover marinade to the frying pan and heat until bubbling. Remove from the heat.
Drain the pickled onion. Divide the coconut rice between bowls and top with the Thai-style sweet chilli chicken and veggies. Spoon over any sauce remaining in the pan and garnish with the pickled onion and coriander.
TIP: For the low-calorie option, serve with 1/2 the coconut rice.