COCONUT CHICKEN CURRY WITH ASPARAGUS & ZOODLES (MILD)

This simple recipe is packed full of flavour and goodness. Made with a classic green curry paste to create of fragrant broth and finished with a big serve of zucchini noodles, snow peas, asparagus and grilled chicken.

20 Minutes. Seasonal, healthy and seriously delicious.

Serves 2.

Ingredients
2 x 180g free range chicken breasts
1 tablespoon good quality green curry paste (40g)
100g snow peas
1 tin coconut milk 400ml
2 zucchini
150ml natural chicken stock
1 bunch asparagus

Prepare veg
Top and tail snow peas and thinly slice lengthways. Use a peeler to make zucchini ribbons. Use a zoodler if you have one. Cut the asparagus into 3cm lengths on an angle. Discard the woody ends. 

Grill chicken.
In a bowl combine chicken with a drizzle of olive oil, salt and pepper. Heat a large non-stick fry pan or grill pan to a medium to high heat. Place chicken into the pan and cook for 8 minutes, turning every 2 minutes. Remove from the pan, cover with foil and rest.

Make broth
Bring a medium sized pot to high heat with a drizzle of olive oil. Add the curry paste and stir for 1 minute. Add the coconut milk and stock. Stir well until paste has dissolved. Reduce heat to a simmer for 2 minutes. Add the veg, season with salt and pepper and stir well. Cook for a further minute then remove from heat.

To serve
Ladle broth and veg into deep bowls. Finely slice the chicken and place on top. Serve hot!

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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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October 19, 2016 by Timothy Ryder
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