Chicken with lemongrass & coconut

Chicken with lemongrass & coconutI practically drool when I see a recipe has lime, lemongrass, coconut milk and chilli as ingredients – and this has all four. Plus it is comfortingly creamy. As there are only three of us in our family, I made a batch and froze half – by which I mean to say it freezes beautifully. 454 cals per person.

Ingredients serves 6

  • 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.