Coconut & coriander
Fresh, quick and easy for a mid-week dinner
About this Recipe
You can switch up the vegetables, adding red pepper, spinach or mushrooms, as you wish. The trick is not to overcook them. Serve with cauliflower rice and additional steamed green vegetables, such as broccoli and kale.
Step by Step Instructions
- Large bunch fresh coriander, leaves only
- 2 stalks of lemongrass
- Thumb-size piece of fresh ginger, chopped
- 1 green and 1 red chilli, deseeded & chopped
- 2 large garlic cloves, chopped
- Bunch of spring onions, chopped
- 2 tbsp coconut oil
- 4 skinless free-range chicken breasts, cut into strips
- 400g can coconut milk
- 1 tsp tamari
- 1 tsp fish sauce
- 80g fine green beans
- 80g snow peas
Whizz the coriander, lemongrass, ginger, chillies, garlic and spring onions to a paste in a food processor.
Heat the oil in a wok over a medium-high heat, add the chicken and stir fry for a couple of minutes until browned all over.
Add the coriander paste and fry for a minute more. Pour over the coconut milk, then add the remaining ingredients.
Reduce to a medium heat and simmer for a couple of minutes, until the chicken is just cooked through.
Snow peas, also called mange tout (meaning ‘eat all’ in French) are fairly high in carbohydrate compared to other green vegetables, but are a good source of B vitamins, vitamin A and K.
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