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How to make Lemongrass chicken with toasted coconut

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 1 stalk lemongrass, white part only, finely chopped
  • 2 kaffir lime leaves, finely chopped
  • 1 garlic clove, finely chopped
  • 2cm piece ginger, finely grated
  • 2 red birdseye chillies, seeded, finely chopped
  • 1 tablespoon lime juice
  • 1 tablespoon finely grated palm sugar
  • 1 tablespoon fish sauce
  • 1/2 cup (35g) shredded coconut
  • 2 teaspoons sesame oil
  • 3 (about 700g) chicken breast fillets, thinly sliced
  • 1 brown onion, cut into wedges
  • 1/2 cup (125ml) coconut cream
  • 1 carrot, cut into ribbons
  • 1 Lebanese cucumber, cut into ribbons
  • 1 cup (55g) bean sprouts
  • 1 bunch mint, leaves picked
  • 1 bunch coriander, leaves picked
  • 1 kaffir lime leaf, extra, fi nely shredded

Method

  • Step 1 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.
  • Step 2 Heat a wok over medium heat. Add the coconut and cook, tossing, for 1-2 minutes or until lightly toasted. Transfer to a bowl.
  • Step 3 Add the oil to the wok over high heat. Add one-third of the chicken and onion and stir-fry for 2 minutes or until browned and cooked through. Transfer to a bowl. Repeat in 2 more batches with remaining chicken and onion.
  • Step 4 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.
  • Step 5 Combine the carrot, cucumber, bean sprouts, mint, coriander and lime leaf in a large bowl. Arrange on a serving plate. Top with chicken and sprinkle with toasted coconut. Serve immediately.