Weeknight Thai Coconut Chicken
with Veggies & Garlic Rice
When you combine succulent chicken thigh and colourful veggies with a ginger and lemongrass-laced coconut sauce, the result is a fragrant Thai-style creation you'll want to make on repeat.
We’ve replaced the green beans in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
Carrot
1
Capsicum
1 packet
Chicken Thigh
1 packet
Ginger Lemongrass Paste
1 packet
Coconut Milk
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
baby spinach leaves
½
Long Chilli (Optional)
1 sachet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 cup
water
1 tsp
brown sugar
Utensils
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.
• While the rice is cooking, thinly slice carrot into half-moons. • 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 (when no longer pink inside). Season with salt and pepper, then transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and capsicum, tossing, until softened, 5 minutes. • Add gingerlemongrass 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. Add baby spinach leaves, stirring until wilted, 1-2 minutes
• Thinly slice long chilli (if using). • Divide garlic rice between bowls. • Top with Thai coconut chicken and veggies. • Sprinkle with chilli and crispy shallots to serve. Enjoy!
