With tender chicken, colourful veggies and an infusion of ginger and garlic, this coconut sauce is mild enough for picky eaters but has a deep flavour that will still keep the grown-ups satisfied.
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jasmine rice(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
water (for the rice)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Finely grate the ginger. Zest the lemon to get a pinch, then slice into wedges. Cut the chicken thigh into 2cm pieces.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, in batches, tossing, until browned, 3-4 minutes. Season with salt and pepper and transfer to a plate and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook until softened, 5 minutes. Add the ginger and cook until fragrant, 1 minute. Reduce the heat to medium, then add the coconut cream, lemon zest, hoisin sauce and water (for the sauce) and stir to combine. Add the Asian greens, then return the chicken (plus any resting juices) to the pan and stir to combine. Bring to a simmer and cook until the veggies are tender, 2-3 minutes. Season to taste.
While the coconut chicken is simmering, roughly chop the coriander.
Divide the garlic rice between bowls. Top with the mild Thai coconut chicken and sprinkle with the coriander. Serve with the lemon wedges.