If you haven’t discovered Bev Cooks already then I suggest you check her out immediately! Along with being a great food blogger, her instagram is a must follow; she posts adorable photos of her twin babies that come with THE FUNNIEST captions. No one should be that good a cook and comedian, it just isn’t fair. This recipe is one I found on her blog and have been meaning to make for a couple of weeks. I didn’t make the rice part of the recipe (although it sounds gorgeous) and added a load more vegetables, as usual. It was so tasty (we all know I LOVE basil and I am a pretty big fan of coconut too) and I love how colourful (read: green) it is. This is such a nutritious and delicious dish, it is healthy and satisfying and you won’t feel cheated at all. Who wants a greasy takeaway when you can whip this up in way under 30 minutes?!
Ingredients: (Serves 2-4, just up the amount of chicken and vegetables accordingly)
- Chicken breasts (1 per person), chopped
- 1 tsp of cumin
- 1 tsp of tumeric
- 1 tsp of garlic powder
- 0.5 tsp of cinnamon
- 0.5 tsp of sea salt (plus a pinch for seasoning)
- 1 can of coconut milk
- 2 limes ( I didn’t have any limes and ended up using lemon juice, it worked fine but I imagine lime juice is much better)
- 1 tbsp of grated ginger
- 3 garlic cloves, peeled
- 4 cups (1 bunch) of basil leaves
- Pak choi, in leaves or roughly chopped (I can never be bothered to measure out vegetables for dishes like this, use as much or as little as you’d like and feel free to vary the vegetables)
- Baby corn
- Peppers, chopped
- Spring onions, chopped
- Olive / coconut oil for cooking
- In a bowl, add the chopped chicken, cumin, tumeric, garlic powder, cinnamon, salt and the juice of half a lime. Mix and make sure the chicken gets coated, if you’re organised enough this can marinade, otherwise just use it straight away.
- In a blender, add the coconut milk, juice from a lime, a pinch of salt, the garlic, ginger and basil. Blitz until you have a smooth green sauce.
- Heat some oil in a large pan/wok and add the chicken, once the chicken begins to brown (it doesn’t need to be completely cooked through at this point) add the basil & coconut sauce to the pan and bring to boil, then let it gently boil on a medium heat.
- After 2 minutes or so add the vegetables.
- Let the whole lot cook until the chicken is cooked through and the vegetables are cooked but still have some crunch to them.
- Serve as it is or with rice if you’d like and prepare to be wowed by the delicious green dish in front of you!