Chicken with lemongrass & coconut
An unashamedly rich and creamy chicken, coconut and lemongrass Thai dish - which you can make ahead and freeze
- Takes 35-40 minutes
- Serves 6
- Easy
Ingredients
- 2 x 400ml cans coconut milk
- 3 tbsp fish sauce
- 3cm piece ginger or galangal, finely chopped
- 2 lemongrass 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
Method
-
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.
-
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.
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