Chicken with lemongrass, lime and coriander

Name: Chicken with lemongrass, lime and coriander
Cuisine: Asian
Ingredients: 1 tablespoon lucy bee coconut oil; thumb-sized piece fresh ginger, peeled and grated; 2 lemongrass stalks, thinly sliced; 1 red chilli, deseeded and chopped; 6 kaffir lime leaves; 400ml coconut milk; 2 teaspoons sugar, (palm, coconut or any natural alternative); 4 boneless, skinless chicken thighs; 1 tablespoon lime juice; handful coriander leaves, roughly chopped, to serve

3 steps

Ginger, lemongrass and chilli go so well together, and the smell you get when cooking these in Lucy Bee coconut oil is truly mouth-watering.

Updated at: Wed, 16 Aug 2023 14:39:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories411.9 kcal (21%)

Total Fat32.1 g (46%)

Carbs9.9 g (4%)

Sugars5.6 g (6%)

Protein23.9 g (48%)

Sodium135 mg (7%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespooncoconut oil

fresh ginger

piece, peeled and grated

400mlcoconut milk

2 teaspoonssugar

palm, coconut or any natural alternative

4boneless skinless chicken thighs

1 tablespoonlime juice

coriander leaves

roughly chopped, to serve

Instructions

Step 1

Melt the coconut oil in a frying pan, then add the ginger, lemongrass and chilli and gently sauté.

Step 2

Stir in the lime leaves, coconut milk and sugar, then bring to a gentle simmer and cook, uncovered, at a relaxed bubble for around 5 minutes.

Step 3

Add the chicken, then cover and simmer for about 25 minutes, until tender and cooked. Stir in the lime juice and scatter the coriander over before serving with brown rice and steamed broccoli.

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