Thai Coconut Chicken…

We have never had Thai food before so I decided we needed to change that and try something new and I am so glad we did, this dish was beautiful. Now I don’t know how authentic this would be to a proper Thai dish because we have never had one to compare but what I can guarantee is this dish is full of flavour and absolutely worth making.

You can change the chicken to Quorn or just add other vegetables to make it vegetarian if you wish, you can also change the meat to something else too but we have chose to use chicken for this one.

Some recommended items from our kitchen to make this dish…

  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
  • A good sized wok.
  • Zester, does exactly what it says it does. Always handy to have one in the drawers.
  • Juicer/squeezer for citrus fruits, catches pips and easier to use than squeezing by hand.
  • A pestle and mortar.

Now just a quick note about the seasoning we use in this dish, we have found these seasonings from which have all the spices you need already all included in one spice so that we only need to add a few teaspoons without rummaging the spice cupboard for lots of different ones. Their seasonings are syn free, gluten free, vegetarian, vegan, paleo friendly and all natural ingredients, no sugar, preservatives, additives or MSG, and a little goes a long way.

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Thai Coconut Chicken

Serves 2 – 2 syns per person

  • 2 chicken breasts, diced
  • 1 orange bell pepper, deseeded and sliced
  • 1 bunch spring onions, sliced lengthways
  • Sugar snap peas
  • Baby sweetcorn
  • French beans
  • 150ml chicken stock
  • 1 teaspoon light soy sauce
  • 2 teaspoons So Easy Seasonings Thai stir fry blend
  • 2 tablespoons diced ginger
  • 2 garlic cloves, crushed
  • Handful fresh coriander, shredded
  • 110ml light coconut cream – 4 syns
  • Zest and juice from 1 lime
  1. In a pestle and mortar add the ginger, garlic, coriander, a few pieces of spring onion, Thai seasoning and the zest and juice from the lime and grind to a paste.
  2. In a wok fry the chicken until browned, add the Thai paste and fry for a few minutes to infuse the pan and coat the chicken.
  3. Add the vegetables and fry for 2 minutes.
  4. Add in the stock and soy sauce and simmer on a low heat for 3 minutes until the vegetables have started to soften (cook for longer if you prefer your vegetables softer).
  5. Stir in the coconut milk and heat through.
  6. Serve with sticky jasmine rice.