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

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


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

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.

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.

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.

  • The 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

Award winning meat

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