Serves 2
Prep time 20 mins, cooking time approx. 20 mins)
Nutritional Information: Average quantity per serving (410 grams): Energy 1840 kJ (440 kcal), Protein 28.6 g, Fat total 14.2 g – saturated 5.2 g, Carbohydrate 46.6 g – sugars 4.7 g, Sodium 534 mg

Ingredients

1/2 Tbsp brown sugar

1 Tbsp fish sauce

1 red capsicum

1/2 cup light coconut milk

1 tsp chopped red chilli (without seeds if less heat is required)

4 boneless chicken thighs, each cut into six pieces

1 telegraph cucumber

1 cup chopped coriander

unsalted cashew nuts, roughly chopped

basmati rice

Directions

In a large frying pan, mix the brown sugar and fish sauce and cook gently over a medium heat until it becomes a slurry.

Slice the capsicum into julienne strips and add to the pan with the coconut milk and chilli. Cook gently for 5 minutes or so, then add the chicken pieces. Poach the chicken until cooked (see note below). Stir occasionally.

Cut unpeeled cucumber into quarters length-wise and, using a potato peeler, peel cucumber into long ribbons. Set aside.

To assemble, place hot cooked rice on plate. Top with cucumber ribbons, then cooked chicken. Drizzle sauce mixture over the top and sprinkle with coriander and nuts. Season to taste.

Adapt it: If you substitute the cucumber with courgette, chicken with prawns and basmati rice with brown rice you get a whole new recipe with delicious flavours that will keep you coming back for more.

Note: Poaching means to simmer in a liquid until cooked.

Chris du Fall