A warming broth is always a winner.
Preheat the oven to 200C. Slice each chicken breast into 3 even sized strips. Lay onto an oven tray and season with salt and pepper and drizzle with olive oil. Roast in the oven for 15-20 minutes.
In a large pan, fry the onion, garlic, ginger and chilli in a little olive oil for 2-3 minutes. Add the Thai curry paste and fry for another minute.
Add the coconut milk and bring to the boil. Grate the lime zest into the pan then turn the heat down to a simmer for 5 minutes, this will now start to intensity the flavour.
Slice the carrots into thin matchsticks. To do this peel, then top and tail and slice into thirds, then cut into thin slices then stack each slice on top of each other and slice into matchsticks and leave to one side.
Slice the ends off the broccolini and slice into thirds doing the same with the bok choy.
Boil the chicken stock and add to the infusing coconut milk. Add the broccolini and bok choy and simmer for 2 minutes.
Once the chicken is cooked leave to rest for 2-3 minutes then slice and add to the broth. Serve a generous portion in a bowl and top with carrot matchsticks and a good dollop of spicy chilli sauce and a squeeze of fresh lime.
Exclusive recipe from Richard Kerrigan - the former Palace butler, nutrition coach and chef, combining his love of food, nutrition and fitness to help everyday Aussies find a sustainable path to living well. For more cooking tips and training advice, head to rkthebeachlife.com.au and on Instagram @richardkerrigan_
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