Give your normal chicken dishes some zing – try this recipe for Vietnamese Coconut and Lemongrass Chicken
2 tbsp butter (from your pantry)
1 onion – peel and chop coarsely
4 cloves garlic – peel and chop coarsely
1 tbsp sugar (from your pantry)
1 tbsp fresh ginger – peel and grate
6 free range chicken breasts – cut into bite-size cubes
1 fresh chilli – de-seed and slice (use half for mild)
2 stalks lemongrass – finely slice white ends only
2 tbsp curry powder – (use half for mild)
3 tbsp soy sauce
4 tbsp fish sauce
1/2 tin coconut milk (400ml tin)
2 tsp freshly ground pepper (from your pantry)
10g fresh coriander – chop coarsely
1 cup jasmine rice
Prepare all the ingredients per the instructions above.
Bring a large saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Melt the butter in a large frying pan over medium to high heat. Add half the onion and all the garlic and saute for 3 or 4 minutes. Add the black pepper, sugar, ginger and chicken and cook for about 10 minutes, stirring occasionally.
Now add the remaining onion, chilli, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir well until it starts to bubble. Turn the heat down to medium, cover the pan with a lid and allow to simmer for another 10 minutes.
To serve, divide the rice between the bowls and top with a serving of chicken. Scatter with fresh coriander.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.