A picture of Coconut Chicken with Red Curry and Greens from Good Taste Magazine.

Coconut Chicken with Red Curry and Greens from Good Taste Magazine

Monaro50 @cook_2913552

Coconut Chicken with Red Curry and Greens from Good Taste Magazine

Monaro50 @cook_2913552

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Ingredients

Chicken
1 cupLight coconut milk
1 cloveGarlic
500 gramsChicken breast fillets
1 tbspRed curry paste
100 mllight coconut milk, extra
2 tspLime juice
2 tspBrown Sugar
2 bunchBabybchoy sum, blanched
1 bunchBaby bok choy, quartered, blanched
2 cupCooked rice vermicelli noodles
1Fresh coriander leaves, to serve
3cm piece of fresh ginger, peeled and sliced

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Steps

1

Bring coconut milk, 250ml (1 cup) water, ginger and garlic to the boil in a large saucepan over high heat.
2

Add chicken.
3

Reduce head to low and cover.
4

Simmer gently for 10 minutes or until just cooked through.
5

Set aside in the liquid to cool slightly.
6

Transfer chicken ro a clean chopping board.
7

Discard poaching liquid
8

Heat wok over high heat.
9

Stir-fry curry paste for 1 minute or until aromatic.
10

Add extra coconut milk and bring to the boil.
11

Stir in the lime juice and sugar.
12

Stir in bok choy and choy sum for 1 minute or until warmed through.
13

Thinly slice chicken diagonally.
14

Divide noodles among bowls and top with the chicken.
15

Spoon over choy sum and bok choy mixture.
16

Top coriander leaves and serve immediately.

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Cooksnaps

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Monaro50

Monaro50 @cook_2913552

on January 01, 2012 00:00

Comments

Keywords

Curry Vermicelli Chicken Breast Ginger Cilantro Coconut Lime Rice Chicken Noodle Fillet Garlic

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