thai green coconut chicken
How to make thai green coconut chicken recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
4 large boneless chicken breasts, skin on
1 teaspoon Thai green curry paste
4 tablespoons coconut cream
2 tablespoons fresh white breadcrumbs
finely grated rind of 1 lime
1 teaspoon lemon grass paste
sunflower oil, for drizzling
salt and pepper
To serve
steamed jasmine rice
steamed Chinese greens
Method:
Using a small, sharp knife, cut a slit down the side of each chicken breast to form a deep pocket. Mix together the remaining ingredients in a bowl, then season well. Divide the mixture evenly between the 4 chicken pockets.
Drizzle with a little oil, then transfer to a nonstick baking sheet. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 18–20 minutes or until the chicken is cooked through.
Serve with steamed jasmine rice and Chinese greens.
For quick Thai green chicken curry:
Heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add 2 tablespoons Thai green curry paste and stir-fry over a medium heat for 1–2 minutes.
Stir in 4 diced ready-cooked chicken breasts and a 400 ml (14 fl oz) can coconut milk and bring to the boil.
Cook for 3–4 minutes or until piping hot, then remove from the heat, season and stir in 4 tablespoons each of chopped fresh coriander and Thai basil leaves. Serve with steamed rice or noodles. Total cooking time 10 minutes.
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| thai green coconut chicken |
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