Skinny-thai-coconut-chicken

If you’re after a dinner with a flavour explosion, look no further than this skinny Thai coconut chicken from The City Kitchen. So flavoursome and so heavenly at 380 cals per serving.

 

YOU WILL NEED:

20g ginger, chopped finely

10g green chilli, chopped finely

15g lemongrass stalk, chopped finely

2g lime leaves

10ml lime juice

20ml soy sauce

15ml cooking oil, preferably rapeseed

A cube of chicken stock dissolved in 100ml hot water

20g flaked coconut

30g good quality Thai green curry paste

15g sugar

100g coconut cream

5ml lemon juice

10ml fish sauce

50g diced shallot or white onion

200g fragrant jasmine rice

300g diced raw chicken breast

1 good head pak choi, chopped.

Fresh coriander to garnish

 

HOW TO MAKE IT:

1. To cook the rice, first wash and rinse three times under cold running water then in a pan add 1.5 parts water to rice and bring to a simmer. Cook until all the water is absorbed, cover with a lid and allow to rest and absorb the remaining liquid.

2. Meanwhile, heat the oil carefully in a pan over a medium heat; add the onion, ginger, chilli and lemon grass and cook until it begins to soften, stirring as you go. Add the chicken and cook for a further 3 minutes whilst stirring to seal the meat.

3. Add the Thai paste and stir to incorporate, then add the soy, dissolved stock, sugar, fish sauce and coconut cream and bring to a gentle simmer.Continue to cook for 10-12 minutes or until the chicken is cooked through, stir through the pak choi, lemon and lime juice and remove from the heat.

4. Serve with the Jasmine rice and garnish with fresh coriander and flaked coconut. The flaked coconut is even better if toasted lightly in a hot, dry pan.

 

The City Kitchen