Thai Poached Chicken & Coconut Sauce


Serves 2!

  • 1 large chicken breast.
  • 1 flecked coconut cream sachet (you can buy these in multiples at any large supermarket).
  • 1 tablespoon of fish sauce.
  • 15g (or just a rough knob) of fresh root ginger.
  • 1/2 a teaspoon of chilli flakes.
  • 2 tablespoons of Thai curry paste.
  • 150g of Basmati rice.
  • 10g of fresh coriander.
  • 1 lime.
  • 1 tablespoon of toasted sesame oil.


1. Pop a pan of water onto your hob ready to welcome the Basmati rice for cooking. Boil the rice like so on a high heat, then once bubbles are bubbling, turn the heat right down and cook for 10-15 minutes, or until all water is evaporated away and the rice is cooked. Once the rice IS cooked, simply remove from the hob and cover until serving.

2. Peel the skin off your ginger and dissolve half of the curry paste in 400ml of water (you’ll need the rest later). Add in the ginger you just peeled (oh, make sure you chop it up too) and chilli flakes and stirit up! This is what you’ll be poaching your chicken in.

3. Take your chicken breast and flatten it out with your hand. Slice it along in half as though you were slicing a bread roll, and admire your nice thin chicken bits.

4. Heat up a large, dry saucepan or pot with a lid over a high heat, and add the thai paste poaching mix you just whisked up, along with the chicken, and enough boiled water to just about cover the chicken. Bring this whole thing to the boil and cover with a lid to cook for 8-10 minutes or until the chicken is thoroughly cooked through.

5. Fill up a cup with some boiling water, and let your coconut cream sachet sit in it for a moment so that it softens up enough to just about pour. Whilst you wait, chop the coriander and cut the lime in half. Next, combine the now softened coconut cream, fish sauce, juice of half your lime, toasted sesame oil, and remaining thai curry paste, along with 75ml of boiled water – this is your coconut sauce!

6. Once your chicken is  cooked, take it out of it’s poaching water  and pop it onto a chopping board. Take two forks and pull the chicken apart, as though your tearing it roughly. Whilst you do this, make sure the poaching water is still bubbling away. Once the chicken is shredded, return it back to the pot of which it came!

7. Bubble the chicken shreds away for a further 1-2 minutes whilst you fluff up your rice, and mix in your chopped coriander from earlier. Cut the remaining lime in half again, and strain the shredded chicken from its stock.

Serve and Enjoy.

To finish off the dish, serve up your chicken and rice together with a generous pour of the coconut sauce in and around EVERYTHING!

An absolutely delicious, fragrant meal – simple enough for any day of the week, or for a posh evening meal! Think about serving it with some Thai crackers perhaps, and a nice sorbet for dessert. Another “Sally approved” recipe tryout from the Gousto Kitchen recipe folder.


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