Bunny Chow

  • Serves5
  • DifficultyEasy

For the slaw

1 carrot
1/4 red cabbage
175g of beansprouts
1 chopped red or green chilli
1 spring onion, finely sliced
1 small handful of coriander, chopped

For the sauce

1 tbsp of red or green Thai paste
1 small butternut squash cut into small cubes
1-2 cans of coconut milk (start with one can then add more if you need to dilute the sauce further)
1 tsp of fish sauce
500g of diced chicken thighs

For the slaw:

1. Grate the carrot and the red cabbage, then finely slice and add the chilli and spring onion, finally, add the coriander and mix together. Chill in the refrigerator until you are ready to use.

For the sauce:

1. Place the chunks of butternut squash in a pot and cook together with the Thai paste for approximately 10 minutes. Add the coconut milk and fish sauce and cook until the squash softens. Finally, add the chicken pieces and cook for a further 10-15 minutes until the chicken is cooked through. It's nice to warm your bread in the oven for 1-2 minutes and then fill it with the sauce so that it's nearly to the brim, then top it with the slaw.

To serve:

1. We use little 'loafs' that are baked daily, just for us, but we find that a sourdough loaf acts as a great vessel for the chicken and slaw. Simply grab a small loaf, slice off the top (but don't discard) then pull out the centre of the bread and fill it with the chicken and sauce, top it with the slaw then present your 'bunny chow' with the lid on the side, or pop it on top if you're transporting it.

Recipe courtesy of Kenwood's Around the World in 80 Plates

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Other recipes with carrot

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