Simple Swap Thai Style Chicken
It’s really hard to believe that a recipe so quick and simple can be so tasty! This dish is a real winner amongst family and friends and is one of the most requested! Make sure you grab the handful of fresh ingredients needed in your next shop. Store cupboard ingredients for this dish are olive/ coconut oil, Nam Pla (fish sauce) and a tin of coconut milk.
The simple swap here is instead of opting for noodles or rice – serve up with a large side of greens.
1 x Tbsp coconut oil/ olive oil
4-6 Chicken breasts or thighs, cut into similar sized bite-sized chunks
1 x Bag of cooked tiger prawns
2 x Limes, zested and juiced 1x extra Lime (to serve as wedges, optional)
1 x Tin coconut milk
1 x Tbsp Nam Pla (fish sauce)
1 x Bunch spring onions, sliced thinly on the diagonal (including the green leaves – to serve)
1 x Small bunch of coriander, stalks chopped finely, leaves aside for serving
1 x Green chilli, deseeded and finely chopped
1. Prep the chicken and lime first. Place the chicken, lime zest and juice in a bowl and allow to marinate (ideally for an hour or so). Then prep all the other ingredients as this dish comes together really quickly!
2. In a large wok or frying pan (medium to high heat), heat the oil and stir fry the chicken pieces until nicely golden brown on the outside (you may have to do this in batches).
3. Add the pale parts of the spring onions (keeping the dark green parts for later), stir fry for a minute or two, followed by the prawns, chilli, coconut milk, fish sauce, chopped coriander stalks and any lime juices left from the marinade.
4. Simmer (with no lid) on a low/medium heat until the chicken has cooked through, usually takes about 5-8 minutes.
Plate up and sprinkle with the coriander leaves and green parts of the spring onion. Lime wedges on the side.
Serve the curry with tenderstem, broccoli rice or on a bed of wilted spinach.
Want more greens? Add mange tout, spinach or frozen peas to the curry (at stage 4).
This can be made with just chicken, prawns or butternut squash and sweet potato.