These colourful Thai Chicken Bowls are a great meal prep dish to prepare as lunches for the week ahead. When mixed with the crunchy Carrot, Cabbage and tender chicken, the satay sauce really brings the dish together!
Curry just in Winter? Never! Curry all year round! Our Spiced Coconut Chicken with Asparagus is a delicious dish for Spring and beyond AND it’s packed full of veggies!
- Heat oil over medium – high heat and panfry chicken strips until browned on both sides. Remove from pan and set aside.
- Add onion, curry paste and capsicum to pan and stir-fry 4 minutes. Add asparagus, bok choy and baby corn and toss well over heat.
- Stir in browned chicken and coconut milk and bring to boil. Reduce heat and simmer 4 minutes. Serve with steamed rice.