Chicken breast with veg in coconut sauce

    1 hour 10 min

    An easy Thai inspired chicken curry with plenty of veg.

    1 person made this

    Serves: 4 

    • 2 chicken breast fillets
    • 4 tablespoons fish sauce
    • 3 medium potatoes
    • 3 carrots
    • 1s talk leek
    • 1/2 small celeriac
    • 1 small parsley root
    • 5 tablespoons oil
    • 750ml chicken broth
    • 1 stalk lemon grass
    • 3 tablespoons sugar
    • 1 small head broccoli
    • 7 to 8 closed cap white mushrooms, sliced
    • 1 (400ml) tin coconut milk
    • 1/2 teaspoon red curry paste, more to taste
    • 2 teaspoons Thai shrimp paste
    • 1 to 2 garlic cloves, minced
    • fresh root ginger, peeled and minced, to taste
    • all purpose seasoning

    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Cut chicken into small strips and mix with fish sauce in a bowl. Cover and set to one side.
    2. Trim and dice all the veg. Heat 3 tablespoons oil in a large heavy pot and cook all veg except the broccoli and mushrooms till is starts to soften. Add stock and coconut milk and lemon grass. Cover, bring to the boil and reduce heat. Simmer for 15 minutes.
    3. Meanwhile heat 2 tablespoons oil in a frying pan, add sugar and let caramelise. Add mushrooms and fry whilst stirring till they release liquid.
    4. Add curry paste, shrimp paste, garlic, ginger, broccoli and the mushrooms to the veg and bring to the boil. Season with all purpose seasoning and add more curry paste if desired.
    5. Add chicken and cook over look heat for 10 minutes.

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