Sarah Todd’s Coconut braised chicken, julienne carrots with crusty bread

 Preparation: 15 minutes
Cooking time: 30 minutes
Serves: 6



  • 1 chicken, breakdown into 8 pieces
  • 1 tablespoon ground turmeric
  • 3-4 tablespoons Thai red curry paste
  • 4 tablespoons extra virgin olive oil
  • 1 onion thinly, sliced
  • 2 cloves garlic, finely diced
  • 2cm fresh ginger, julienne
  • 1 zucchini, diced
  • 2 carrots, julienne
  • 1 can full fat coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons honey
  • juice and zest from 1 lime
  • 1/4 cup fresh Thai basil, and mint

To serve: lime quarters and slice of bread to dip and scoop up the left over sauce at the end.


Breakdown the chicken to 8 pieces.
Toss the chicken with the turmeric, 1 tablespoon curry paste, and 1 tablespoon oil. Season with salt.

Heat 2 tablespoons oil in a large pot over medium-high heat. Add the chicken and sear on both sides until browned (about 2 minutes). Remove the chicken from the pot.

To the pot, add the onions, garlic, ginger and a pinch of salt. Cook 5 minutes, until they just begin to soften.

Toss in the carrot and zucchini, cook another 2-3 minutes.

Stir in the curry paste and cook until fragrant (1 minute). Add the coconut milk, 1/2 cup water, the chicken, remaining curry paste, fish sauce, and honey. Stir to combine.

Partially cover and simmer for 10-15 minutes, or until the chicken is cooked through. Remove from the heat. Season to taste with salt.

Top with fresh herbs - basil, mint. And serve with lime wedges and crusty bread.

Check the video