Coconut Chicken Rice

Light yet hearty coconut chicken served over steamed rice. Lemongrass, ginger, lime leaves, and a savoury coconut broth create a fragrant, punchy weeknight meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small food processor, add the lemongrass, shallot, ginger, lime leaves and garlic. Blend until almost a smooth paste.

Step 2

Heat the olive oil and chilli crisp in a large deep saucepan over medium heat. Add the lemongrass mixture and cook for 2–3 minutes or until lightly softened.

Step 3

Stir in the coconut milk, chicken stock, fish sauce, soy sauce and brown sugar. Place the chicken into the pot and cover with a lid.

Step 4

Cook for 15 minutes or until the chicken is completely cooked through. Remove the chicken, slice and return to the pot.

Step 5

Divide steamed rice between bowls. Top with chicken and broth. Drizzle with the chilli oil and lime juice, and sprinkle with spring onion and coriander to serve.