Thai cuisine is genius about using aromatics to add flavour. Here, we’ve doubled up on superstar ingredients, with fragrant kaffir lime leaves in the rice so it smells and tastes like a tropical holiday, plus a stalk of lemongrass to add a deep citrusy touch.
Green beans were not up to our quality standards this week, so we have replaced them with snow peas. Don't worry, the recipe will be just as delicious!
1 packet
basmati rice
2 leaves
kaffir lime leaves
1 stalk
lemongrass
1 clove
garlic
1 knob
ginger
1 bag
snow peas
1 packet
chicken thighs
1 tin
coconut milk
½ cube
chicken stock
1 bag
baby spinach leaves
1 unit
long red chilli
1 unit
lime
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
soy sauce (or gluten free tamari soy sauce)
(ContainsSoya, Gluten)
In a medium saucepan, bring the water to the boil. Add the basmati rice and kaffir lime leaves, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, remove the outer layer of the lemongrass and discard. Press down on the lemongrass with the flat side of a knife to gently bruise the stalk. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Trim the snow peas and cut in half. Cut the chicken thigh into 2cm strips.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the chicken thigh with salt and pepper and add to the pan. Cook, tossing, for 3-4 minutes or until the chicken is browned.
Add the lemongrass, garlic and ginger to the chicken and stir to coat. Cook for 1 minute, or until fragrant. Add the coconut milk, chicken stock (1/2 cube for 2 people / 1 cube for 4 people) and soy sauce. Reduce the heat to medium-low and simmer for 4-5 minutes, or until slightly reduced. TIP: Taste and a pinch of brown sugar to balance the flavours if you like!
Add the snow peas to the pan and cover with a lid or foil. Cook for a further 2-3 minutes, or until just tender. Remove the pan from the heat and stir through the baby spinach leaves until just wilted. Thinly slice the long red chilli (if using). Cut the lime into wedges.
Remove the kaffir lime leaves from the basmati rice and remove the lemongrass from the chicken. Divide the rice and Thai coconut chicken between bowls. Garnish with long red chilli (if using) and serve with lime wedges