Lemongrass and coconut chicken stir-fry
You can easily make the coconut and lemongrass curry paste in advance to halve the cooking time of this recipe, making it a speedy midweek meal.
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Ingredients
- 40g unsweetened coconut flakes or desiccated coconut
- 4cm piece fresh ginger, grated
- 2 lemongrass sticks, trimmed and finely chopped
- ½-1 red chilli, deseeded and chopped
- 160g dried udon or egg noodles
- Rapeseed oil for frying
- 2 large free-range skinless chicken breasts, sliced widthways into 1cm strips
- 450g greens (we used purple sprouting broccoli and brussels sprouts), chopped
- 2½ tbsp kecap manis (from the world food section of large supermarkets; or use soy sauce and a pinch of sugar)
- Grated zest and juice 1 lime
- 2 tbsp chopped fresh coriander (optional) to serve
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Method
- Heat a large frying pan or wok over a medium-high heat and, when hot, briefly toast the coconut flakes, then set aside.
- In a food processor (or using a pestle and mortar), whizz/grind two thirds of the coconut flakes with the ginger, lemongrass, chilli and a splash of water to make a thick paste.
- Boil a pan of water and cook the noodles accordingto the pack instructions (about 5 minutes). Rinse under cold water, drain, then set aside.
- Heat 1½ tbsp rapeseed oil in a frying pan or wok overa medium-high heat. Add the chicken and fry for 1-2 minutes on each side to brown, then turn the heat down to medium. Add the curry paste and mix well, then fry for 1 minute before adding the greens. Cook the broccoli for 1 minute, then add the sprouts and noodles, toss well and stir-fry until heated through. Stir in the kecap manis, lime zest and juice, then serve with the remaining toasted coconut and the coriander.
Nutrition
- 421kcals Calories
- 14.3g (6.4g saturated) Fat
- 33.2g Protein
- 36.1g (4.5g sugars) Carbs
- 7.5g Fibre
- 1.6g Salt
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