Fiery Lemongrass Chicken and Creamy Coconut Rice

30 mins
Serves 5
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Directions

  1. 1Bash lemongrass with a hard blunt object until tender.
  2. 2Bash lemongrass with a hard blunt object until tender.
  3. 3Bash lemongrass with a hard blunt object until tender.
  4. 4Slice it finely.
  5. 5Slice it finely.
  6. 6Slice it finely.
  7. 7Add with all other marinade ingredients to a food processor, blitz until tiny pieces.
  8. 8Add with all other marinade ingredients to a food processor, blitz until tiny pieces.
  9. 9Add with all other marinade ingredients to a food processor, blitz until tiny pieces.
  10. 10Marinade chicken with the mixture.
  11. 11Marinade chicken with the mixture.
  12. 12Marinade chicken with the mixture.
  13. 13Air fry at 180c for 20 minutes.
  14. 14Air fry at 180c for 20 minutes.
  15. 15Air fry at 180c for 20 minutes.
  16. 16Rinse 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.
  17. 17Rinse 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.
  18. 18Rinse 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.
  19. 19Quick stir fry of all veg for 1min in oil first then 1min with marinade.
  20. 20Quick stir fry of all veg for 1min in oil first then 1min with marinade.
  21. 21Quick stir fry of all veg for 1min in oil first then 1min with marinade.
  22. 22Plate rice, chicken and vegetables.
  23. 23Plate rice, chicken and vegetables.
  24. 24Plate rice, chicken and vegetables.

Ingredients

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