Thai Chicken Stew
Equipment
- Hand-held stick blender or food processor
- Chopping knife
- Casserole dish
- Wooden spoon
Ingredients
- thumb sized piece fresh ginger peeled & roughly chopped
- 2 lime zest & juice
- 3 cloves garlic
- 1 red chilli deseeded
- 3 stalks lemongrass trimmed
- large handful fresh coriander stalks roughly chopped & leaves reserved
- 1 tbsp sunflower oil
- 8 boneless, skinless chicken thighs thickly sliced
- 1 x 400 g reduced-fat coconut milk
- 2 tbsp fish sauce plus extra if needed
- basmati rice to serve
- spring onion to garnish
- sea salt
- ground black pepper
Instructions
- Using a small hand-held stick blender with a food processorattachment, blitz the ginger, lime zest, garlic, red chilli,lemongrass and coriander stalks until finely chopped.
- Place a casserole over a high heat and add the sunflower oil.Season the chicken pieces and brown them in the casserole until you have a nice golden colour on each side.
- Add the blitzed ingredients and stir-fry for 2–3 minutes until they become aromatic. Reduce the heat and slowly stir in the coconut milk and fish sauce. Cook over a gentle heat for 15 minutes until the chicken is thoroughly cooked through and the sauce has thickened. Stir through the lime juice to taste and add a splashmore fish sauce if you think the broth lacks seasoning
- Serve the chicken over cooked rice and sprinkle generously with sliced spring onions and coriander leaves.
Notes
A speedy and unapologetically unauthentic version of a Thai chicken curry. This stew can easily be made ahead, making it ideal for some get-ahead cooking; just make sure you reheat it really well. Add some sweet potato to the mix once the chicken is browned off or serve with rice for a complete meal.
Nutrition
Calories: 469kcal
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