Chicken with lemongrass & coconut

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Mary Cadogan

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Recipe by Mary Cadogan

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1. Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
2. Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.

454 kcalories, protein 26g, carbohydrate 39g, fat 23 g, saturated fat 19g, fibre 1g, salt 1.89 g

Latest comments and suggestions

• Chishani

  09 March 2008

  Chishani commented on this recipe

  also added vegetablesl such as baby corn, mang tout, sugarsnap peas, mushrooms for the last 5-10 mins of cooking

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• Blatandja

  03 June 2008

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Ingredients

• 2 x 400ml cans coconut milk
• 3 tbsp fish sauce
• 3cm piece ginger or galangal, finely chopped
• 2 lemon grass stalks, finely sliced
• 6 freeze-dried kaffir lime leaves (Barts is very good)
• 1 fresh red chilli , chopped
• 2 tsp light muscovado sugar
• 500g boneless skinless chicken breasts , cut into chunks
• 2 tbsp lime juice
• good handful fresh basil and coriander, roughly chopped
• 250-350g Thai rice , cooked following pack instructions, to serve

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Difficulty and servings

Serves 6

Preperation and cooking times

Freeze before adding lime juice

Ingredients

• 2 x 400ml cans coconut milk
• 3 tbsp fish sauce
• 3cm piece ginger or galangal, finely chopped
• 2 lemon grass stalks, finely sliced
• 6 freeze-dried kaffir lime leaves (Barts is very good)
• 1 fresh red chilli , chopped
• 2 tsp light muscovado sugar
• 500g boneless skinless chicken breasts , cut into chunks
• 2 tbsp lime juice
• good handful fresh basil and coriander, roughly chopped
• 250-350g Thai rice , cooked following pack instructions, to serve

454 kcalories, protein 26g, carbohydrate 39g, fat 23 g, saturated fat 19g, fibre 1g, salt 1.89 g

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