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)
miso paste(ContainsGluten, Soy)
long green chilli
rice wine vinegar
In a medium saucepan, add the water and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all 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. Trim and cut the broccolini into 2cm pieces. Roughly chop the Asian greens. Finely grate the ginger and garlic. Cut the chicken thigh into 2cm pieces.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, in batches, tossing, until browned, 3-4 minutes. Season with salt and pepper and transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and broccolini and cook until just softened, 3-4 minutes. Add the ginger and garlic and cook until fragrant, 1 minute. Reduce the heat to medium, then add the coconut milk, miso paste, sugar and rice wine vinegar and stir to combine. Add the Asian greens, then return the chicken to the pan (plus any resting juices). Stir to combine, then bring to a simmer and cook until the veggies are tender, 2-3 minutes. Season to taste.
While the curry is simmering, thinly slice the long green chilli (if using).
Divide the jasmine rice between bowls. Top with the miso and coconut chicken curry and sprinkle with the chilli (if using) and crispy shallots.