Thai Coconut Chicken

Serves 4

Prep Time 5 Minutes

Cook Time 20 Minutes

Check you have the following store cupboard/freezer ingredients …

Vegetable oil
Chilli flakes
Thai fish sauce
Soy sauce
Coconut milk

Black pepper
Basil Green
Isle Baby
Carrots Green
Isle Garden Peas
Green Isle Cauliflower Rice


2 tablespoons vegetable oil

2 garlic cloves, crushed

1 teaspoon chilli flakes

4 boneless chicken breasts, cut into bite sized pieces

1 dessertspoon Thai fish sauce

2 tablespoons soy sauce

400 ml can coconut milk

Freshly ground black pepper

200g Green Isle Baby Carrots

200g Green Isle Garden Peas

Basil, handful of fresh leaves shredded

Green Isle Cauliflower Rice


  1. Heat the oil in a preheated wok or deep frying pan, add the garlic and chilli flakes and gently stir-fry for 1 minute.
  2. Add the chicken and continue to stir-fry over a moderate heat for 5 minutes or until the chicken is golden.
  3. Stir in the fish sauce and soy sauce and mix well before adding in the coconut milk.  Season with black pepper and continue to cook over a moderate heat for 10 minutes.
  4. Add the Green Isle Baby Carrots and Garden Peas and cook for 4 minutes.
  5. Mix through shredded basil.
  6. Serve with Green Isle Cauliflower Rice


Vegetarian Option:

Remove the fish sauce and the chicken. Add 200ml vegetable stock to the coconut milk. Stir in 200g split red lentils and cook for 10 minutes before adding in the carrots & peas.