Thai Chicken with Pineapple & Cucumber Salsa

Prep time: 20 minutes 

Cook time: 20 minutes 

Serves: 4

Ingredients:

• 2 tablespoons vegetable or olive oil

• Simply Wholesome Pantry Thai Green Curry Recipe Base

• 8 chicken thigh fillets or 4 chicken breasts

• 1 tablespoon honey 

Coconut Rice:

• 1.5 cups jasmine rice, rinsed well 

• 400g can coconut milk

• 1.25 cups water

• 1 teaspoons table salt 

Pineapple salsa:

• 2 cups pineapple, diced 

• 1 lebanese cucumber, diced 

• 2 spring onion, finely sliced 

• 1/4 cup coriander OR Thai basil leaves 

• 1 lime, juiced 

Method:

1. Place the Simply Wholesome Pantry Thai Green Curry Recipe Base and honey into a medium sized bowl. Add chicken and toss to coat. Let it marinate while you prepare the rice. 

2. Rince rice under cold running water until the water runs clear.  In a medium sized saucepan add the rice, coconut milk, water & salt. Place on high heat and bring to a boil. Then reduce to very low, place the lid on and simmer for 18-20 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork. 

3. For the pineapple salsa: Place all ingredients into a small bowl and combine. Season with sea salt and set aside.

4. Place a large frying pan onto medium heat. Add the olive oil and let it heat.  Add the marinated chicken and cook for approx. 4-5 minutes each side, until cooked through and golden. 

5. To serve: Add coconut rice to individual bowls. Add chicken to the bowls and top with the pineapple salsa.