This coconut chicken recipe is wonderfully fresh thanks to the plentiful addition of coriander, ginger and chilli.
Ingredients
- Large bunch of fresh coriander, leaves roughly chopped
- 2 tsp Bart Lemon Grass in
- Sunflower Oil (from Tesco and Waitrose)
- Thumb-size piece of fresh ginger, chopped
- 1 green chilli and 1 red chilli (depending on how hot you like it), deseeded and chopped
- 2 large garlic cloves, chopped
- Bunch of spring onions, chopped
- 2 tbsp groundnut oil
- 4 skinless free-range chicken breasts, cut into strips
- 400g tin of coconut milk
- 1 tsp soy sauce
- 1 tsp fish sauce
- 80g fine green beans
- 80g mangetout
Method
- 1. Whizz the coriander, lemongrass, ginger, chilli or chillies, garlic and spring onions to a paste in a food processor.
- 2. Heat the oil in a wok over a medium-high heat, add the chicken and fry, stirring, for a couple of minutes until browned all over.
- 3. Add the coriander paste and fry for a minute more. Pour over the coconut milk, then add the remaining ingredients.
- 4. Bubble for a couple of minutes until the chicken is just cooked through. Serve with steamed rice and lime wedges.
Nutritional info
Per serving: 425kcals, 26g fat (16.8g saturated), 41.1g protein, 7.3g carbs, 2.4g sugar, 0.7g salt
Chef's tip
Make leftovers into a spicy cream soup by adding some vegetable stock and reheating for lunch the next day. Serve with crusty bread.