Recipe for courgettes, chicken & tenderstem broccoli served in a creamy, coconut & Thai green curry sauce
1/4 lime – zest & cut into wedges
150g chicken fillets – season with salt & pepper
2 courgettes – trim ends & dice (1cm)
1/2 tbsp Thai green curry paste
100ml coconut milk
2 lime leaves
100g tenderstem broccoli – trim ends
3g basil – discard stalks
salt & pepper (from your pantry)
olive oil (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Lime: Using the fine side of a box grater, grate the peel to create zest, then cut into wedges.
Chicken: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the chicken and sauté for 3 minutes until browned. Remove and set aside.
Coconut chicken: Using the same pan on medium-high heat, add the courgettes with the Thai green curry paste (spicy, so use to your preference) and sauté for 1 minute before adding the coconut milk and lime leaves. Let it simmer (gently boil) for 3 minutes, then add the chicken back into the pan with the tenderstem broccoli and cook for 2-3 minutes until the chicken and broccoli are cooked. Stir in the basil then add the lime zest and a squeeze of juice and mix through.
Serve with the rest of the lime wedges on the side.
YOU MIGHT ALSO LIKE