serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp vegetable oil
- 500 g chicken thigh fillets, cut into 4 - 5cm chunks
- ¼ cup Thai green curry paste
- 400 ml can coconut cream
- 1 large bunch coriander, divided
- 1 head broccoli, cut into long florets
- Steamed jasmine rice, lime wedges, to serve
Instructions
- Heat the oil in a large, heavy-based frying pan over medium-high heat. Add the chicken and cook, stirring, until it changes colour. Stir through the Thai green curry paste and cook for 1-2 minutes, or until fragrant.
- Add the coconut cream to the pan and bring to a gentle simmer. Cook, uncovered, for 3 minutes – you may need to add a generous splash of water, depending on how thick the coconut cream is.
- While the chicken simmers, finely chop half the coriander (reserve the rest to garnish). Stir through the broccoli and finely chopped coriander and cook for a further 2 minutes, or until the chicken and broccoli are tender. Remove from the heat.
- Garnish the one pan coriander chicken with the reserved coriander. Serve with steamed rice and lime wedges.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
