A really simple dish. Only a few ingredients. But you get the most fragrant, lemongrassy flavour running through it.
Cook the coconut milk low and slow for 20 minutes and it will come out thick and delicious.
Cooking Time (includes preparation time): 40 Minutes
- 4 Chicken Breasts - £4.50
- Lemongrass Puree - £1.10
- Knob of Ginger - £0.35
- Red Chillies - £0.60
- 1 Lime - £0.30
- Bunch of Coriander - £0.70
- Basmati Rice - £1.00
- 400ml Coconut Milk – £0.97
- Garlic - £0.30
- Total Cost - £9.87 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Preheat oven to 180°C/356°F.
- Cut chicken into bitesize chunks. Chuck in a bowl. Add a heaped teaspoon of grated ginger, a heaped teaspoon of lemongrass and a grated chilli. Grate in a garlic clove and the zest of a lime. Add a tablespoon of coconut milk (the thick creamy bit at the top of the can). Drizzle with olive oil and season with salt and pepper, mix together, cover and marinate for 10 minutes.
- Coconut sauce time. Add rest of coconut milk to a frying pan. Add a heaped teaspoon of both lemongrass, ginger and grated chilli. Squeeze in the juice of a lime. Cook on a low heat for 20 minutes, stirring occasionally.
- Heat a griddle pan. Cook your chicken in batches, on a high heat. Remove them after they’ve had 2 minutes on each side. They will still be raw in the middle. Once all the chicken has been grilled, add it to a baking tray and place in the oven for 10 minutes to cook through.
- Get your rice on (follow pack instructions).
- To serve, spoon out the rice. Top with your chicken. Pour your coconut sauce over the top and scatter over some fresh coriander. Enjoy!