Thai Spice Chicken and Prawn Medley

Another of my kitchen cupboard slapdash meals, sometimes not having a plan can be a good thing. This is one of the reasons I love cooking. You never really know how the meal is going to turn out, and it gives you the chance to experiment. Granted sometimes it is a bit of a hit and miss situation. But, more times than not it is a success!!!

The down side to this however, is that you will be required to recreate said genius time and time again! my advice? take a picture of the process as you go along, that way you will remember what you have done. At least this is what I started doing sometime ago, then I moved on to writing things down.

But, if you are not a kitchen experimenter and the thought fill you with dread, FEAR NOT I will do all the hard work. Then present you with the recipe to follow...easy as pie.

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

The Low Down:

Vitamin C, A, K, B3, B6, Phosphorus, Copper, Manganese

Iron, Potassium, Magnesium, Folate, Selenium, Zinc

B5, B1, B2, 

Thai Spice Chicken and Prawn Medley

(serves 2)

Thai spice coconut chicken and king prawn
All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers


#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #


Preheat the oven 195 degrees

Chop the shallot, garlic and chilli finely, and set aside. Place the chicken in a deep oven proof dish. Make up the chicken stock by placing a stock cube in a measuring jug and adding 150 ml hot water stir until dissolve. Next add the coconut cream to the stock and stir well you should have 400 ml fluid. Add the chilli, shallots, lime juice and garlic, stir  then pour over chicken. 

Place chicken in oven for 30 minutes at gas mark 195 degrees, after 30 minutes add the prawns and cook for a further 15-20 minutes. By then the liquid should reduce a little and the prawns should be nice and pink. Take out of oven and set aside for 5 mins before serving.

*cooking the chicken in this much liquid and not browning it in a pan first means it will take on more flavour, and retain its moisture. So I ended up with a very succulent chicken breast full of flavour and delicious.

I served mine with sticky rice and runner beans...

Thai chicken
All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

                          Bon App├ętit!!

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