WHAT TO EAT TONIGHT

Lemongrass and coconut chicken stir-fry

Prepping ahead? The curry paste can be stored in the fridge 48 hours in advance

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Added on

Prepping ahead? The curry paste can be stored in the fridge 48 hours in advance

Posted

  • Serves 4
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • 40g unsweetened coconut flakes or desiccated coconut
  • 4cm piece fresh ginger, grated
  • 2 lemongrass sticks, trimmed and finely chopped
  • ½-1 red chilli, deseeded and chopped
  • 160g dried udon or egg noodles
  • Rapeseed oil for frying
  • 2 large free-range skinless chicken breasts, sliced widthways into 1cm strips
  • 450g greens (we used purple sprouting broccoli and brussels sprouts), chopped
  • 2½ tbsp kecap manis (from the world food section of large supermarkets; or use soy sauce and a pinch of sugar)
  • Grated zest and juice 1 lime
  • 2 tbsp chopped fresh coriander (optional), to serve
  1. Heat a large frying pan or wok over a medium-high heat and, when hot, briefly toast the coconut flakes, then set aside.
  2. In a food processor (or using a pestle and mortar), whizz/grind two thirds of the coconut flakes with the ginger, lemongrass, chilli and a splash of water to make a thick paste.
  3. Boil a pan of water and cook the noodles according to the pack instructions (about five minutes). Rinse under cold water, drain, then set aside.
  4. Heat 1½ tablespoons of rapeseed oil in a frying pan or wok over a medium-high heat. Add the chicken and fry for one to two minutes on each side to brown, then turn the heat down to medium. Add the curry paste and mix well, then fry for one minute before adding the greens. Cook the broccoli for one minute, then add the sprouts and noodles, toss well and stir-fry until heated through. Stir in the kecap manis, lime zest and juice, then serve with the remaining toasted coconut and the coriander.

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Tagged in:
Chicken and Turkey
food
Chinese

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