Ready In: 35 minutes
Serves: 4
Ingredients
Garlic infused olive oil
1 x 400ml Can Coconut Milk
Salt to taste
1.5 cups Jasmine Rice
2 knobs of Ginger
4 Kaffir lime leaves
550-600g Chicken Thighs
3 tbsp Soy Sauce
2 Green Shallots
1/2 cup Sweet Chilli Sauce
1/2 cup Rice Wine Vinegar Brown Sugar
1 Medium Carrot
Medium bunch of Asian Greens
2 Red Capsicums
Coriander to garnish
60g Roasted peanuts
Step 1. Make The Coconut Rice
In a medium saucepan, combine the coconut milk, 1 cup of water and salt and bring to the boil over a high heat. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed.
TIP: The rice will finish cooking in its own steam so don’t peek!
Step 2. Flavour The Chicken
While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Very finely chop the kaffir lime leaves. TIP: Kaffir lime leaves have a fibrous texture, so you want to cut them small! Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the ginger, garlic, kaffir lime leaves, soy sauce and sweet chilli sauce. Add the chicken thigh and toss to coat. Set aside to marinate.
Step 3. Pickle The Onion
Thinly slice the shallot. In a small bowl, combine the rice wine vinegar,1/2 water and a good pinch of sugar and salt. Scrunch the shallot in your hands, then add to the pickling liquid and stir to coat. Set aside until serving (mix the shallots occasionally so they stay submerged).
Step 4. Cook The Veggies
Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Cut the red capsicum into thin strips. Roughly chop the coriander. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and red capsicum and cook until softened, 4-5 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season with salt and pepper and transfer to a bowl. Cover to keep warm.
Step 5. Cook The Chicken
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, use tongs to add the chicken to the pan, keeping the excess marinade in the bowl. Cook, tossing, until browned and cooked through, 3-4 minutes. Add any leftover marinade to the frying pan and heat until bubbling. Remove from the heat.
Step 6. Serve Up
Drain the pickled onions. Divide the coconut rice between bowls and top with the sweet chilli & kaffir lime chicken and veggies. Spoon over any sauce from the pan and garnish with the pickled onions, roasted peanuts and coriander.
Note: This recipe was originally created by HelloFresh and I have made minor adjustments. Click here to use code LOLAS40 and receive 40% off your first HelloFresh Box.
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