Thai chicken cups recipe

Want to get inventive in the kitchen? Try this Thai chicken cups recipe for a really light and tasty bite. It’s such an easy carb swap, too.

If you’re used to cooking the same old dishes day in, day out, then it’s time to get adventurous in the kitchen. Not only does varying your cooking keep boredom at bay, but it also introduces your body to a whole range of nutrients.

Cooking dishes from different corners of the globe doesn’t need to be complicated, either. South-east Asian food might seen daunting, and something you treat yourself to when eating out, but this Thai chicken cups recipe might just change your mind. We love using protein-packed Greek yoghurt whenever we can, so it didn’t take much to convince us to try this recipe from the Total Greek Yoghurt Cookbook.

Thai chicken cups recipe

Serves 2

Ingredients

2 x 100g skinless chicken breast fillets
300ml hot chicken stock
Zest and juice of 1 lime

2tsp Thai red curry paste
½tsp soft light brown sugar
Handful of coriander leaves, roughly chopped, plus extra to garnish

125g 0% Greek yoghurt
1 medium carrot, cut into shreds or grated
1 small red pepper, finely sliced

8 Little Gem lettuce leaves
1 small red onion, cut into rings
25g unsalted peanuts, dry-fried and crushed

Method

Put the chicken fillets in a small pan and add the stock. Pour over enough hot water to completely cover the chicken. Gently bring to the boil, reduce the heat and simmer for 20 minutes. Remove the chicken from the stock and set aside to cool. You can reserve the stock and use it in a soup or a risotto, if you like.

In a small frying pan, heat the lime zest and juice, curry paste and sugar until bubbling. Reduce the heat and cook until the liquid has evaporated, then set aside to cool.

In a medium bowl combine the coriander, yoghurt and lime mixture. Shred the cooled chicken, then add to the bowl and stir well.

Store the chicken and prepared vegetables in the fridge until ready to serve.

To assemble the cups, spoon the chicken, carrot and pepper into the lettuce leaves and garnish with the onion rings and crushed peanuts.

Taken from the Total Greek Yoghurt Cookbook by Sophie Michell. Published by Kyle Books, priced £15.19. Photography by Emma Lee.