Friday, April 12, 2013

Allergy free Thai Lemongrass chicken with toasted coconut recipe

  • 1 stalk lemongrass, white part only, finely chopped
  • 2 kaffir lime leaves, finely chopped
  • 1 clove garlic, finely chopped
  • 2cm piece ginger, finely grated
  • 1 tsp chilli flakes
  • 1 tbsp lime juice
  • 1 tbsp palm sugar, finely grated, or 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • ½ cup shredded coconut
  • 2 tsps sesame or olive oil
  • 500g cooked chicken, shredded
  • 1 onion, cut into thin wedges
  • ½ cup coconut cream

  • Place the lemongrass, lime leaves, garlic, ginger, chilli, lime juice, sugar and fish sauce in a mortar and gently pound with a pestle until a coarse paste forms.
  • Heat a wok over medium heat.
  • Add the coconut and cook, tossing, for 1-2 minutes or until lightly toasted. Transfer to a bowl.
  • Add the oil to the wok and to the heat to high.
  • Add the onion and stir-fry for 2 minutes. Transfer to a bowl.
  • Add the lemongrass paste to the wok and stir-fry for 1 minute or until aromatic. Add the chicken, onion and coconut cream and stir-fry for 2-3 minutes or until the sauce thickens.
  • Serve with rice and sprinkle with toasted coconut.

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