1 large chicken breast
1 can coconut milk
3 tsp. thai green curry paste
2 cubes vegetable or chicken broth
3 celery sticks
2 garlic cloves
Fresh coriander leaves
1/2 stick lemon grass
Small cubes of mango (optional)
Start by adding water to a pot and and allow to boil. When boiling add the rice. Preheat the oven to cook the chicken breast. Spice the chicken with salt and pepper before placing it on an oven tray to cook. Prepare the rest of the ingredients by washing and chopping up the vegetables (e.g. carrots, celery, onions, garlic and zucchini). Add the chopped onions and garlic to a second large pot with a drizzle of olive oil to brown.
While you wait, mix the broth cubes with warm water and stir. Add the rest of the vegetables to the large pot along with the already mixed broth. Add the coconut milk, fresh slices of ginger (remove the skin first), a few slices of fresh chilli (to your preference), finely chopped lemongrass and curry paste to the vegetables and allow to cook on a low heat. Add salt to taste.
Once the rice is cooked, drain the water. The chicken is ready if tender and the meat is white. Using a fork, shred the chicken (pulled pork style) and add to the curry. Allow the curry to simmer on a low heat.
Dish up with a bed of rice and cover with the delicious curry. Top it off with fresh coriander leaves and enjoy!
For a sweet and savoury kick, add a few pieces of finely chopped mango.
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