Allergy free Thai Lemongrass chicken with toasted coconut recipe

Ingredients

• 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

Method

• 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.