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Thai-Style Chicken Pot
A quick sauce of citrus zest, ginger and red curry paste coats the chicken before frozen vegetables and coconut milk join it in the same dish, so there's very little to chop beyond the fresh carrot and sweet potato. Lemongrass stalks simmer right in the sauce for flavour and come out again before serving.
- Total time
- 85 min
- Prep
- 30 min
- Cook
- 55 min
Ingredients
Method
Thinly slice the washed and peeled carrots on the Tupperware Mandoline.
Wash, peel and grate the sweet potato.
Place the chicken breasts, cut lengthwise into quarters, in the Tupperware Ultra Pro dish. In a bowl, mix the lemon zest and juice, the oil, the peeled and grated ginger and the red curry paste.
Pour the sauce over the chicken and mix.
Remove any tough outer leaves from the lemongrass stalks if needed, and cut them into quarters.
Add the lemongrass to the chicken, along with the carrots, sweet potato, the thawed leeks and the frozen peas. Season with salt and pepper, pour in the coconut milk and mix.
Cover and bake for about 55 minutes in a preheated conventional oven at 210 °C (410 °F). Remove the lemongrass and serve.
