Chicken with Lemongrass & Coconut

Chicken with Lemongrass & Coconut

A rich and creamy chicken, coconut and lemongrass Thai dish that you can make ahead and freeze.

Ready in: 40 minutes

Serves: 6

Complexity: very-easy

kcal: 454

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Ingredients

2 x 400 ml cans coconut milk
3 tbsp fish sauce
3 cm piece ginger or galangal, fine chopped
½ tsp SIDS CRAZY LEMON
2 lemongrass stalks, finely sliced
6 kaffir lime leaves
1 fresh red chilli, chopped
2 tsp brown sugar
500 g boneless chicken breast, cut in chunks
2 tbsp lime juice
handful fresh basil & coriander, rough chopped
250-350 g cooked Thai rice, to serve

Directions

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, SIDS CRAZY LEMON, 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.