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Fiery Lemongrass Chicken and Creamy Coconut Rice

30m
Serves 5
facebook.com

Fiery Lemongrass Chicken and Creamy Coconut Rice

facebook.com
30m
Serves 5

Directions

  1. 1Bash lemongrass with a hard blunt object until tender.
  2. 2Slice it finely.
  3. 3Add with all other marinade ingredients to a food processor, blitz until tiny pieces.
  4. 4Marinade chicken with the mixture.
  5. 5Air fry at 180c for 20 minutes.
  6. 6Rinse rice 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.
  7. 7Quick stir fry of all veg for 1min in oil first then 1min with marinade.
  8. 8Plate rice, chicken and vegetables.

Ingredients

  • 1 kg skinless chicken thigh fillets
  • 4 lemongrass stalks
  • 1 bunch Thai basil
  • 4 long red chillis
  • 1 inch knob ginger
  • 4 spring onion stalks
  • 2 Tbsp fish sauce
  • 1 lemon lemon juice
  • 1 Tbsp sesame oil
  • 1 tsp msg
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cups jasmine rice
  • 1 can coconut milk
  • 1.5 cans boiling water
  • 2 bay leaves
  • pinch salt
  • 1 bunch Chinese broccoli
  • 1 bunch sugar snap peas
  • 2 chopped chillies
  • 1 inch knob ginger
  • 0.5 lemon lemon juice
  • 1 Tbsp soy sauce
  • 1 Tbsp sesame oil

Equipment

KnifeCutting boardFood processorAir fryerMeasuring cupPotTea towelPan

Tips

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

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