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Thai lemon chicken

with coconut rice and toasted cashews

Ready in around 25 mins

RECIPE FACT:
I use scissors to cut up the chicken which saves on mess and light colour when cooking the chicken is fine, you don't need to brown it. I like to let the curry sit for a few minutes once I have made it so the flavours fully infuse.
Nutritional Info:
  • Energy: 3096kj (740Kcal)
  • Protein: 39g
  • Carbohydrate: 60g
  • sugars: 8g
  • Fat, total: 44g
  • saturated: 27g
  • Sodium: 830mg
  • Contains: Cashews, Fish, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES AND CHICKEN:

    Trim the woody ends off the sweet stem broccoli then cut into thirds. Roughly chop the coriander, including the stalks and set aside.  Remove and discard the stem of the makrut lime leaves then slice finely. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 5-6 even pieces.

  • 2. TO PREPARE THE RICE:

    Microwave option (preferred): Open the bag of coconut rice, breaking up any clumps by squeezing the bag gently then add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of coconut rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.

  • 3. TO COOK THE LEMON CHICKEN:

    Open the baby corn and remove the red chilli from the top. Finely slice if using or discard if not. Place a large non-stick frying pan or a wok over a medium-high heat with a drizzle of oil. Once hot, add the chicken and cook for 2-3 mins. Add the Thai lemon paste, sweet stem broccoli, baby corn and makrut lime leaves. Cook for 1-2 mins, stirring often to ensure the paste doesn’t burn. Add the coconut cream and chilli (if using) then bring to the boil, reduce the heat and cook for 2-3 mins or until the chicken is cooked through, adding a Tbsp of water if it gets too thick.

  • TO SERVE:

    Spoon the coconut rice onto plates. Add the lemon chicken and vegetables and top with bean sprouts. Sprinkle over coriander and black pepper cashews.

Ingredients In your box:
  • 1 pack of free-range chicken thighs
  • 1 pack of coconut rice
  • 1 pot of Thai lemon paste
  • 1 pot of coconut cream
  • 1 sachet of black pepper cashews
  • 1 pot of baby corn with red chilli
  • 1 bag of sweet stem broccoli
  • 1 bag of bean sprouts
  • 1 bag of coriander and makrut lime leaves
  • 1 pack of free-range chicken thighs
  • 1 pack of coconut rice
  • 1 pot of Thai lemon paste
  • 1 pot of coconut cream
  • 1 sachet of black pepper cashews
  • 1 pot of baby corn with red chilli
  • 1 bag of sweet stem broccoli
  • 1 bag of bean sprouts
  • 1 bag of coriander and makrut lime leaves

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