Chicken with lemongrass & coconut

• cans coconut milk↗2 x
• fish sauce↗3 tbsp tbsp
• piece ginger↗3cm

  or galangal, finely chopped

• lemongrass2

  stalks, finely sliced

• freeze-dried kaffir lime leaves↗6

  (Barts is very good)

• fresh red chilli↗1

  chopped

• light muscovado sugar↗2 tsp tsp
• boneless skinless chicken breast↗500g g

  cut into chunks

• lime juice↗2 tbsp tbsp
• fresh basil↗good handful

  and coriander, roughly chopped

• Thai rice↗250-350g g

  cooked following pack instructions, to serve

Step-by-step instructions

1. 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. 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.