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poached chicken fillet with coconut & fragrant green curry cooked

How To Cook Poached Chicken Fillet With Coconut & Fragrant Green Curry

  • 20 mins
  • 20 mins
  • easy
  • 2
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • 2 x skinless chicken breasts (fillets)
  • 400ml Coconut milk
  • 2 sticks Lemon grass bashed
  • Pinch sea salt
  • Pak Choy blanched until tender in salted boiling water
  • Courgette sliced & blanched until tender in salted boiling water
  • Tender stem broccoli blanched until tender in salted boiling water
  • For The Green Paste
  • Bunch basil leaves only (keep stalks)
  • Bunch coriander Inc. stalks
  • 2 tbls. Fresh grated Root ginger
  • 4 x Green finger chilli deseeded (or to taste)
  • 2 x Cloves of garlic
  • 2 x Shallots
  • Pinch unrefined sugar
  • Zest & juice of lime
  • 1 tbls. Light soy or fish sauce
  • 2 tbls. Peanut or sunflower oil
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Introduction

A healthy oriental meal packed with nutrition and flavour.

Method

1. For the paste; blend all ingredients together and store in the fridge until required.

ingredients for the paste

2. Poach the chicken very gently in coconut milk topped up with light chicken stock to cover if required with the lemongrass, a pinch of sea salt and any leftover basil stalks until just cooked, approximately 12 minutes then leave to cool a little in the liquid.

poached chicken

3. To finish the sauce, add some poaching liquid to the green paste until fully flavoured & vibrant.

4. Slice the chicken into thin strips & toss through the warm sauce with lots of green vegetables.

To serve

  • Steamed rice & a squeeze of fresh lime.
poached chicken fillet with coconut & fragrant green curry cooked

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