The chicken base can be made without the carrot and frozen for later use. This is also good served with brown rice.
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Serves: 4 people
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4 large Carrots
4 fillets Chicken Breast
cut into bite-sized pieces
200 ml Chicken Stock Cube
400 ml Coconut Milk
1 tbsp Fish Sauce
2 cloves Garlic
2 - Lime
1 - Onion
1 - SuperValu Chillies
fresh, deseeded and thinly sliced
1 handfull SuperValu Fresh Coriander
1 - SuperValu Fresh Ginger
thumb-sized piece, peeled and finely grated
2 tbsp SuperValu Sunflower Oil
- Heat the oil in a large sauté pan set over a low to medium heat. Add the onion, garlic and ginger and fry for 6 to 8 minutes, until softened and aromatic. Add the chilli and fry for another minute. Increase the heat slightly and toss the chicken into the pan. Fry for 4 to 5 minutes, until golden.
- Add the coconut milk, stock, the zest and juice of one lime and the fish sauce. Simmer gently for 10 to 15 minutes, until the chicken is cooked through and the liquid has reduced. Using tongs, toss the spiralised carrots through the sauce and cook for a few minutes more, until they have softened a bit.
- Cut the remaining lime into wedges. Garnish the chicken with fresh coriander and serve with a lime wedge on the side.