Red curry Chicken Breast Slaw
This Thai Slaw leans on red curry to do the heavy lifting. We smoke the Chicken Breast for real...
A fragrant take on Chicken Thigh Shakshuka, built on lemongrass and lime and finished the way we like it. Ready in about 45 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the lemongrass and lime elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the fish sauce and the rest of the lemongrass and lime flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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