Thai Green Coconut Broth with Chicken and Rice

In this recipe, we used the broccolini, capsicum, carrot and spinach from this week’s An Apple A Day box in a Thai green coconut broth, served with marinated chicken and rice. The spinach is blended into the broth to give it a beautiful velvety texture, while the broccolini gets sautéed in a hot pan to get a little char on it. I like to keep some crunch in the veggies so there’s plenty of texture in the bowl, and it doesn't end up a soggy mess.

When I’m putting a meal together, I use my five-part formula: protein, carbs, healthy fats, colour and flavour. In this recipe, we’ve got chicken for protein, rice for carbs, sesame oil for healthy fats and plenty of colour from the box. The curry paste, lime, coriander and chilli bring the flavour, which is just as much a part of the meal as everything else. Plus, herbs and spices add to our weekly plant points for gut health and are full of nutrients and phytochemicals.

You can change the vegetables to use what you have on hand. Broccoli, zucchini or green beans would work well here, and you can swap the rice for noodles. I also make enough to cook once, eat twice, so I’m not cooking every night. If you have a family of four and want to use this method, just double the ingredients.

Makes 4 serves

Ingredients

Chicken and marinade

• 700 g boneless, skinless chicken thighs

• 1 tbsp honey

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• 2 heaped tsp Church Farm Thai Green Curry Paste

• Juice of 1 lime

Spinach and coconut broth

• 1 cup baby spinach

• 1 × 270 mL tin Light Coconut Milk

• 1 tsp honey

• 1 tsp soy sauce

• 1 tbsp broth concentrate

• Juice of 1 lime

• 2 heaped tsp Church Farm Thai Green Curry Paste

• Chilli flakes, to taste

• 500 mL water

Vegetables and rice

• About 1-2 tsp coconut oil

• 1 bunch broccolini, trimmed

• 2 carrots, julienned

• 1 capsicum, diced

• 1 cup uncooked rice

• Water or stock, to cook the rice

To serve

• Coriander

• Spring onion, sliced

• Crispy chilli oil

Method

1. Mix the honey, soy sauce, sesame oil, curry paste and lime juice in a bowl. Add the chicken, coat well and leave to marinate in the fridge for at least an hour.

2. Heat the oven to 200°C conventional or 180°C fan-forced. Place the chicken on a lined tray in a single layer and bake for 20–25 minutes, checking that the thickest part reaches 75°C. Larger pieces may take a little longer. Rest for 5 minutes before slicing.

3. Cook the rice according to the packet instructions. You can use stock instead of water if you’d like.

4. Blend the spinach, coconut milk, honey, soy sauce, broth concentrate, lime juice, curry paste and chilli flakes until smooth. Pour into a saucepan with the extra water and gently simmer for 5–10 minutes. Taste before serving and adjust the soy, lime or chilli to your liking.

5. Heat half the coconut oil in a frying pan over medium-high heat. Add the broccolini and let it get some colour before turning. If the stems need a little longer, add a splash of water to help them soften. Remove from the pan, then add the remaining oil and cook the capsicum and carrot until just tender.

6. Spoon the rice into bowls, add the vegetables and sliced chicken, then pour in the hot broth. Serve with coriander, spring onion and crispy chilli oil. For your second meal, refrigerate the extra portions promptly, with the broth in a separate container. Reheat until steaming hot when you’re ready to eat.