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
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