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Coconut Poached Chicken

Prep & Cook

40 min

Serves

Difficulty

Easy

Ingredients

2 Medium Chicken Breast Trimmed

1 Tin Coconut milk

2 Tbsp Red Curry Paste

1 Small Piece of Ginger

1 Tsp Fish Sauce

2 Cups Young Spinach

1/4 Bunch Coriander, Picked and Washed

2 Small Cucumbers, Roughly Chopped

1 Cup Sliced Green and Yellow Beans

1 Shallot, Finely Sliced

1 Lime

1 Tbsp Sesame Seeds, Toasted

Nutrition per serving

Calories

320

Protein

22g

Fat

20g

Carbs

14g

Sugars

Description

Delight in the rich, aromatic flavours of Coconut Poached Chicken with Chili and Market Salad. This dish, brimming with fresh ingredients and a hint of spice, is a perfect balance of taste and nutrition. For the best cooking experience, use our Blu. 24cm Casserole Pot — the ultimate tool to achieve tender, flavourful chicken and perfectly infused vegetables.

Watch and cook along with us here.

Method

Place the coconut milk, curry paste, fish sauce, into the casserole, gently heat and mix.

Add the chicken breast and simmer on a medium heat with the lid on for 3 min and turn the chicken over and cook for another 3-5 min or till firm to touch and cooked through.

Remove the chicken from the sauce and let it rest for 5 min.

While the chicken is resting continue to cook the sauce down for 3min with the lid off and add the beans just at the end.

Add a squeeze of lime to season the sauce.

In a bowl toss the spinach, coriander, and cucumber together, place onto your serving dish.

Slice the chicken in rough 2cm slices and place over the salad. Over the top dress the salad with the reduced coconut sauce and garnish with toasted sesame seeds, fresh coriander, and a lime wedge.

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