Veggie Thai red curry
This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour
Spice-crusted chicken with crunchy slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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- 4 skinless, boneless chicken breasts
- 2 tbsp sesame oil
- 1 tsp each chilli flakescumin seeds and Sichuan peppercorns
- 3 tbsp soft brown sugar
- 3 tbsp soy sauce
- juice 1 lemonplus lemon halves to serve
- ½ small white cabbagefinely shredded
- 1 red onionsliced
- 1 red chillideseeded and chopped
- small handful coriandersprigs, to serve
Nutrition: per serving
- kcal280low
- fat7glow
- saturates1g
- carbs22g
- sugars22g
- fibre3g
- protein33g
- salt2.3g
Method
step 1
Slice most of the way through each chicken breast lengthways, and open out like a book. Cover with cling film and gently beat with a rolling pin until flattened. Rub 2 tsp sesame oil all over the chicken.
step 2
Roughly crush the chilli flakes, cumin seeds and peppercorns using a pestle and mortar. Add some salt and sprinkle over both sides of the chicken. Chill until you are ready to cook.
step 3
In small bowl, mix the remaining sesame oil, sugar, soy sauce and lemon juice. Add the cabbage, onion and chilli to a large bowl, pour over half the dressing and mix well. Save remaining dressing to use as a dipping sauce for the chicken.
step 4
Heat grill to high. Place the chicken on a baking tray lined with foil, grill for 3-4 mins on each side until cooked through. Serve with the slaw, lemon halves, a scattering of coriander and dipping sauce.