Lemongrass and ginger coconut chicken with rice
A fragrant Thai style chicken in coconut milk with lime, lemongrass and ginger, no curry paste needed.
- Time40 min
- LevelEasy
- Costabout £2.05 a head
Ingredients
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Method
- 1
Cook the rice following the packet instructions.
12 min - 2
Heat the oil in a wide pan. Fry the chicken for 5 minutes until sealed.
5 min - 3
Add the lemongrass, ginger and chilli and stir for 1 minute until it smells fragrant.
- 4
Add the pepper, courgette, coconut milk and tamari. Simmer gently for 12 minutes until the chicken is cooked and the sauce has thickened slightly.
12 min - 5
Remove the lemongrass. Stir in the lime zest and juice and half the coriander.
- 6
Serve over the rice with the rest of the coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.