RECIPE: Chicken Poached in Coconut with Asparagus & Bok Choi

    Serves 2

    • 1 large chicken breast
    • ½  tsp coconut oil
    • 2 large garlic cloves
    • thumb sized piece of fresh ginger
    • 150g creamed coconut
    • 1 tbsp freshly grated turmeric
    • ¼ tsp salt
    • 1 tsp freshly ground black pepper
    • 2 heads bok choi
    • 300g asparagus
    • 1 large leek
    • fresh coriander to garnish


    1. Boil the kettle and add your creamed coconut to a measuring jug, pour in 300ml of water, stir, then leave to fully dissolve.
    2. Finely slice the leek and grate your garlic, ginger & turmeric (sporting gloves at this point will protect your hands from becoming rather yellow, alternatively just be very careful with the turmeric).
    3. Heat the coconut oil in a large pan over low heat, add the leek and leave to sauté really gently so it softens but doesn’t colour, this should take about 10 minutes. 
    4. Meanwhile chop your chicken breast into small pieces and prep your asparagus. I take off the tough end and chop the stalks on the diagonal into 1 cm pieces keeping the spear tips separate to be added right at the last minute. Peel open the book choi heads and slice off the leaves, shred these and put to one side with the asparagus tips, chop the rest of the head into pieces.
    5. Add the ginger, garlic and turmeric to the leeks, stir and cook for another 3-4 minutes, add the pepper then pour in the coconut. Bring to a gentle simmer then add your chicken pieces and asparagus. Let these poach on a gentle simmer for 6-7 minutes then add the bok choi (not the leaves) and the asparagus tips. Cook for a further 3-4 minutes then check your chicken is cooked through, if it is add the book choi leaves and stir through so they wilt in the heat of the sauce. Check the seasoning and finally stir through the finely chopped coriander.
    6. Serve with brown rice or quinoa, a lime wedge and a further sprinkling of fresh coriander.