Zesty Green Curry Chicken Bowl

Method

Pickled Carrots

1
In a small bowl, mix the rice vinegar, sugar, salt and water until dissolved.
2
Add the julienned carrot and toss to coat. Set aside for at least 10 minutes.

For the Chicken

1
Heat olive oil in a large saucepan over medium heat. Add the shallot and cook for 2–3 minutes until softened.
2
Stir in the curry paste and cook for 1 minute until fragrant.
3
Add the coconut milk, lime juice, fish sauce, brown sugar and water. Stir to combine and bring to a gentle simmer.
4
Nestle the chicken breasts into the sauce, reduce heat to low, cover, and simmer gently for 15–20 minutes or until cooked through (internal temp 75°C).
5
Remove the chicken, rest for a few minutes, then slice or shred.
6
Simmer the sauce uncovered for 5 minutes to slightly reduce.

Assemble the bowls

1
Divide the wild rice among serving bowls.
2
Add the sliced chicken, red cabbage, cucumber, pickled carrot, sprouts and edamame.
3
Spoon curry sauce over the chicken or drizzle around the bowl. Garnish with toasted coconut flakes and crispy chilli crunch.

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Ingredients

Pickled carrots
- 1 small carrot, julienned
- 2 tbsp rice vinegar
- 1 tsp caster sugar
- 1/4 cup water
Green curry poached chicken
- 1 tbsp olive oil
- 1 small shallot, diced
- 2-3 tbsp green curry paste
- 400 ml coconut milk
- 1 lime, juice only
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1/2 cup water
- 4 boneless, skinless chicken breasts
To Serve
- 2 cups cooked wild rice
- 1/4 head red cabbage, shredded
- 1/2 cucumber, thinly sliced
- 1/2 cup snow pea sprouts
- 1/2 cup edamame, cooked
- 1/4 cup coconut flakes, toasted
- crispy chilli crunch, optional

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Woolworths

Zesty Green Curry Chicken Bowl

Name: Zesty Green Curry Chicken Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 small carrot, julienned; 2 tbsp rice vinegar; 1 tsp caster sugar; 1/4 cup water; 1 tbsp olive oil; 1 small shallot, diced; 2-3 tbsp green curry paste; 400 ml coconut milk; 1 lime, juice only; 1 tbsp fish sauce; 1 tbsp brown sugar; 1/2 cup water; 4 boneless, skinless chicken breasts; 2 cups cooked wild rice; 1/4 head red cabbage, shredded; 1/2 cucumber, thinly sliced; 1/2 cup snow pea sprouts; 1/2 cup edamame, cooked; 1/4 cup coconut flakes, toasted; crispy chilli crunch, optional

Culinary Wonderland Team

Cooking

25 min

Overall

45 min

Ready by

—

Level

4 serves

metric

2 tips