Lemongrass and coconut curry
Ingredients
6 skinless, deboned free-range chicken breasts
A splash of sunflower or peanut oil
1 tin coconut milk
Sugar snap peas, halved lengthways
Baby corn, halved lengthways
MARINADE:
2 shallots, roughly chopped
1 green chilli
1 stick lemongrass, sliced
1 tbsp grated ginger
1 tbsp NOMU Oriental Rub
3 cloves garlic, crushed
A large handful fresh coriander
1 tbsp fish sauce
A squeeze of lime
Directions
Cut the chicken breasts into bite-size pieces and place in a mixing bowl. To make the marinade, simply put all the marinade ingredients into a food processor and whiz to a coarse paste. Pour over the chicken and leave to marinate for 30 minutes.
Heat the oil in a large saucepan and pour in the chicken plus all the marinade.
Quickly fry to seal and lightly colour the chicken. Before the marinade starts burning, pour in the tin of coconut milk and stir well.
Add the sugar snaps and corn and allow to simmer for 10 minutes until the chicken is just cooked.
Serve hot with bowls of jasmine rice.
Ingredients
6 skinless, deboned free-range chicken breasts
A splash of sunflower or peanut oil
1 tin coconut milk
Sugar snap peas, halved lengthways
Baby corn, halved lengthways
MARINADE:
2 shallots, roughly chopped
1 green chilli
1 stick lemongrass, sliced
1 tbsp grated ginger
1 tbsp NOMU Oriental Rub
3 cloves garlic, crushed
A large handful fresh coriander
1 tbsp fish sauce
A squeeze of lime
Directions
Cut the chicken breasts into bite-size pieces and place in a mixing bowl. To make the marinade, simply put all the marinade ingredients into a food processor and whiz to a coarse paste. Pour over the chicken and leave to marinate for 30 minutes.
Heat the oil in a large saucepan and pour in the chicken plus all the marinade.
Quickly fry to seal and lightly colour the chicken. Before the marinade starts burning, pour in the tin of coconut milk and stir well.
Add the sugar snaps and corn and allow to simmer for 10 minutes until the chicken is just cooked.
Serve hot with bowls of jasmine rice.
Ingredients
6 skinless, deboned free-range chicken breasts
A splash of sunflower or peanut oil
1 tin coconut milk
Sugar snap peas, halved lengthways
Baby corn, halved lengthways
MARINADE:
2 shallots, roughly chopped
1 green chilli
1 stick lemongrass, sliced
1 tbsp grated ginger
1 tbsp NOMU Oriental Rub
3 cloves garlic, crushed
A large handful fresh coriander
1 tbsp fish sauce
A squeeze of lime
Directions
Cut the chicken breasts into bite-size pieces and place in a mixing bowl. To make the marinade, simply put all the marinade ingredients into a food processor and whiz to a coarse paste. Pour over the chicken and leave to marinate for 30 minutes.
Heat the oil in a large saucepan and pour in the chicken plus all the marinade.
Quickly fry to seal and lightly colour the chicken. Before the marinade starts burning, pour in the tin of coconut milk and stir well.
Add the sugar snaps and corn and allow to simmer for 10 minutes until the chicken is just cooked.
Serve hot with bowls of jasmine rice.
Ingredients
6 skinless, deboned free-range chicken breasts
A splash of sunflower or peanut oil
1 tin coconut milk
Sugar snap peas, halved lengthways
Baby corn, halved lengthways
MARINADE:
2 shallots, roughly chopped
1 green chilli
1 stick lemongrass, sliced
1 tbsp grated ginger
1 tbsp NOMU Oriental Rub
3 cloves garlic, crushed
A large handful fresh coriander
1 tbsp fish sauce
A squeeze of lime
Directions
Cut the chicken breasts into bite-size pieces and place in a mixing bowl. To make the marinade, simply put all the marinade ingredients into a food processor and whiz to a coarse paste. Pour over the chicken and leave to marinate for 30 minutes.
Heat the oil in a large saucepan and pour in the chicken plus all the marinade.
Quickly fry to seal and lightly colour the chicken. Before the marinade starts burning, pour in the tin of coconut milk and stir well.
Add the sugar snaps and corn and allow to simmer for 10 minutes until the chicken is just cooked.
Serve hot with bowls of jasmine rice.
