Chicken with lemongrass & coconut
Serves 6
Easy
Total time:
Takes 35-40 minutes
An unashamedly rich and creamy chicken, coconut and lemongrass Thai dish - which you can make ahead and freeze
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- 2 x cans coconut milk
- 3 tbsp fish sauce
- 3cm piece gingeror galangal, finely chopped
- 2 lemongrassstalks, finely sliced
- 6 freeze-dried kaffir lime leaves(Barts is very good)
- 1 fresh red chillichopped
- 2 tsp light muscovado sugar
- 500g boneless skinless chicken breastcut into chunks
- 2 tbsp lime juice
- good handful fresh basiland coriander, roughly chopped
- 250-350g Thai ricecooked following pack instructions, to serve
Nutrition: per serving
- kcal454
- fat23g
- saturates19g
- carbs39g
- sugars2g
- fibre1g
- protein26g
- salt1.89g
Method
step 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.
step 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.
