Lemongrass Chicken and Coconut Rice

• portioner: Recipe (makes 4-5 serves
• total tid: 42 minutes

Ingredienser

1kg skinless chicken thigh fillets

4 lemongrass stalks

1 bunch Thai basil (or coriander/cilantro if not available)

4 long red chillis

1 inch knob ginger

4 spring onion stalks

2 Tbsp fish sauce

1 lemon juice

1 Tbsp sesame oil

1 tsp msg

1 tsp Salt and pepper

3 cups jasmine rice, rinsed and drained

1 can coconut milk, 1.5 cans refilled with boiling water (should total 3 cups of liquid)

2 bay leaves or kefir lime leaves

Pinch of salt

1 bunch Chinese broccoli (or tender stem / broccolini) if you can’t find

1 bunch sugar snap peas

2 chopped chillies

1 inch knob sliced ginger

1/2 lemon juice

1 Tbsp soy sauce

1 Tbsp sesame oil

Vejledning

Bash lemongrass with hard blunt object (back of knife) until tender

Slice it finely and add with all other marinade ingredients to a food processor, blitz until tiny pieces

Marinade chicken for up to a day if you want maximum flavour, or use straight away!

Airfryer 180c 20 minutes

For perfect rice: rinse well with cold water before putting hot water in, equal cups liquid to rice, lid on with tea towel ALWAYS, hot heat until boiling and then low heat for 10min and off heat with lid still on for 10min

Quick stir fry of all veg for 1min in oil first then 1min with marinade