Thai Coconut Chicken with lemongrass



  • 2 x 400ml cans Organic Coconut Milk
  • 500g boneless skinless chicken breasts , cut into chunks
  • 3cm piece ginger or galangal, finely chopped
  • 2 lemon grass stalks, finely sliced
  • 6 freeze-dried kaffir lime leaves 
  • 1 fresh red chilli , chopped
  • 2 tsp light muscovado sugar
  • 3tbsp fish sauce 
  • 2 tbsp lime juice
  • good handful fresh basil and coriander, roughly chopped
  • 250-350g Thai rice , cooked following pack instructions, to serve

- if you are planning on freezing a portion of this meal, don't add the lime juice until ready to serve



Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.

Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.

Serves 6

Preparation: Takes 35-40 minutes

 454 kcalories, protein 26g, carbohydrate 39g, fat 23 g, saturated fat 19g, fibre 1g, salt 1.89 g