SERVES 4 PREP 15 MINUTES COOK 20 MINUTES
1 tablespoon coconut oil 2 eschalots, thinly sliced 2 garlic cloves, crushed 2 tablespoons Thai green curry paste 1 lemongrass stalk, white part only, halved, bruised 6 kaffir lime leaves, deveined, torn 3cm piece fresh ginger, peeled, thickly sliced 400ml can light coconut milk 3 chicken breast fillets 1 cup jasmine rice 80g salad leaves 1 large zucchini, peeled into ribbons 2 tablespoons lime juice, plus wedges, to serve ¼ cup shredded coconut, toasted ¹⁄³ cup fresh Thai basil leaves ½ cup fresh coriander leaves 2 small red chillies, sliced 1 green onion, thinly sliced 1 Heat oil in a large saucepan over medium-high heat. Add eschalot. Cook, stirring for 5 minutes or until softened. Add garlic. Cook for 30 seconds or until fragrant. Add curry paste. Cook, stirring for 2 minutes or until fragrant. Add lemongrass, lime leaves and ginger. Cook for 30 seconds. Add coconut milk. Season with salt and pepper. Bring to the boil. Reduce heat to low. Add chicken. Cook, covered, for 10 minutes or until chicken is cooked through (sauce will separate slightly). Remove from heat. 2 Meanwhile, cook the rice following packet directions. 3 Transfer chicken to a chopping board. Slice chicken. 4 Arrange rice, salad leaves, zucchini and chicken in shallow serving bowls. Drizzle with curry sauce and lime juice. Top with coconut, Thai basil, coriander, chilli and onion. Serve with lime wedges. NUTRITION: (per serve) 2431kj; 19.2g fat; 12.9g sat fat; 48.5g protein; 49.2g carbs; 6.4g fibre; 110mg chol; 672mg sodium.