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.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.