Thai-style chicken with coconut milk

Thai-style chicken with coconut milk

Instead of frying the chicken, you can poach it in the coconut milk to make it more authentic.

By , 21 September 2015
Thai-style chicken with coconut milk
  • Ready in: 40 mins
  • Serves: 4
  • Price: £2.13 per serving
Nutritional Info
Each 365g serving contains
  • Fat med
    17.4g
    25%
  • Saturates high
    6.7g
    33%
  • Sugars low
    8.2g
    9%
  • Salt med
    1.8g
    30%
  • Energy 1511KJ 361KCAL
    18%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 414kJ/99kcal.
Ingredients
  • 1 onion, chopped
  • 2 tbsp sunflower oil
  • 1 garlic clove, finely chopped
  • 2 red or green chillies, de-seeded and finely chopped
  • 1.5cm piece root ginger, peeled and grated
  • 450g chicken breast fillets, cut into bite-sized pieces
  • 400g can light coconut milk
  • 2 level tsp brown sugar
  • 1 stem lemongrass, outer leaves removed and bruised
  • 2 tbsp Thai fish sauce
  • 135g pack baby corn, halved
  • 155g pack sugar snap peas
  • 1 lime, cut into segments, and 2 tbsp chopped coriander, to garnish
  • Boiled rice, to serve
Method
  • Cook the onion in 1 tbsp of the oil in a frying pan until soft but not coloured. Add the garlic, chillies and ginger and cook over a low heat, stirring, for another minute. Transfer to a saucepan.

  • Add the remaining oil to the frying pan and cook the chicken until it changes colour on all sides. Add to the saucepan with any juices from the pan. Add the coconut milk, sugar, lemongrass and fish sauce. Cover and bring to a simmer. Simmer gently for 15 minutes.

  • Stir in the baby corn and sugar snaps and simmer for another 5 minutes. Discard the lemongrass. Garnish with the lime and coriander and serve with boiled rice.