Coconut chicken, Lemongrass
Ingredients
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Carrots
2
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Red pepper
2
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Onions
2
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Young Ginger Powder
2 tsp
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Lemongrass Stems Powder
2 tbsp
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Celery
-
Leek
1
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Red Khmer Curry
1 tbsp
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Coconut milk
400 ml
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Soy sauce
-
Coriander
-
Lemon juice
1
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Rice noodles
300 g
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Veggies
Heat the olive oil in a frying pan over a medium heat.
Add the Young Ginger, Lemongrass Stems and finely chopped onions. Meanwhile, chop the peppers, celery and leeks. When the onions start to brown, add all the vegetables along with a little more olive oil to the pan. Season with salt and pepper and cook for 25 minutes.
When the vegetables are tender, deglaze with the soy sauce. Add the vegetable stock, coconut milk, a little chopped coriander, Khmer Red Curry and the juice of one lemon. Taste and adjust to taste. You can add more Curry for a spicier dish. Simmer while you prepare the chicken.
Boil some water for the rice noodles. Meanwhile, cut the chicken into squares and cook. Once the water is boiling, cook the noodles for the time indicated on the packet. Drain them and add them to the pan with the vegetables and chicken. Garnish with coriander.
