A really quick to prepare chicken dish with a lovely coriander flavoured sauce with just a hint of mild green curry spices. Perfect as a quick dinner party main as the dish can be plated and garnished attractively with cashew nuts, some fresh coriander and a touch of sweet chilli sauce.
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380g basmati rice
4 skinless, boneless chicken breast fillets
1 teaspoon oil for frying
1 (400g) tin coconut milk
2 to 3 tablespoons coriander pesto
1 to 2 tablespoons Thai green curry paste
Mixture of whole fresh vegetables
fresh baby green asparagus
whole fresh baby sweetcorn
whole fresh mange tout
fresh coriander leaves
chopped cashew nuts
sweet chilli sauce
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Method Prep:5min › Cook:15min › Ready in:20min
Cook basmati rice according to instructions on packet. While the rice is cooking (approximately 15 minutes), prepare the rest of the dish.
Quickly banche the fresh vegetables and dip in cold water. Set aside. (Do not overcook - the vegetables must still be crunchy.)
Pan-fry the chicken in the oil just until the strips are no longer pink in the centre. Remove from pan and set aside.
Pour the tin of coconut milk in the pan. Add the coriander pesto and curry paste to the coconut milk and heat over moderate heat till simmering.
Add the cooked chicken strips to the coconut milk mixture. Simmer approximately 1 minute.
Lastly add the blanched fresh vegetables and heat through. (Just add enough vegetables so that the vegetable / chicken ratio is more or less equal - neither one should dominate the dish.) Remove from heat.
Plate the dish by placing some basmati rice neatly in the middle of your plate. Spoon the chicken and vegetable mixture on top of the basmati rice and drizzle the coconut sauce over. Add a sprinkling of chopped cashew nuts and garnish with fresh coriander leaves. Drizzle a little sweet chilli sauce on the side of the plate. Enjoy!