Being able to pick some of the components of our meals from our own garden gives me such great pleasure! One of the things we have in abundance at the moment is lemongrass. Together with our chillies (which are incredibly hot 😮) and garlic, it makes such a delicious marinade and poaching sauce.
- 5cm lemongrass (just the centre core)
- 1 clove of garlic
- 3cm ginger, peeled
- 1-2 small chillies (depending on your heat preference)
- 2 tbsp coconut aminos (or soy sauce)
- 1 tsp lime juice
- 1 tsp coconut sugar
- 2 tbsp neutral tasting oil
- approx 700-800g chicken thigh, skinless and boneless
- 1/2 cup hot chicken stock
- 120ml coconut cream
- 2 large carrots
- 3 large handfuls sugar snap peas
- rice to serve
To make the sauce, place the garlic, ginger, chilli, lemongrass, amino, lime juice, sugar and 1 tsbp of oil into a small, powerful blender and blend until quite smooth.
Slice the chicken into strips and place into a bowl.
Add in 1/2 of the sauce to the chicken and mix well to cover evenly. Cover the meat and place in the fridge for at least an hour, or up to a day.
Heat the remaining tablespoon of oil in a heavy based frying pan, then add the chicken and allow to brown.
Mix together the remaining half of the sauce with the stock and coconut cream. Pour over the chicken and allow to simmer for another 6-7 minutes, or until the chicken is almost cooked through.
While the chicken is cooking, finely shred the carrot and peas.
Add the shredded veggies to the chicken and the poaching liquid, stir well.
Place the lid on the frying pan and allow to cook for a further 2 minutes, so that the veggies at still crunchy.
Serve with your favourite rice.
Makes about 5 adult serves
To make a vegan meal with the same flavours, you could replace the chicken with a firm tofu.