Chicken with lemongrass & coconut
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Chicken with lemongrass & coconut

By Mary Cadogan

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

Nutrition per serving

  • kcal 454
  • fat 23g
  • saturates 19g
  • carbs 39g
  • sugars 2g
  • fibre 1g
  • protein 26g
  • salt 1.89g

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

  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.

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