Nature Pacific

 

Ingredients

• 2 x 400ml cans coconut milk
• 3 tbsp fish sauce
• 3cm piece ginger or galangal, finely chopped
• 2 lemon grass stalks, finely sliced
• 6 freeze-dried kaffir lime leaves 
• 1 fresh red chilli , chopped
• 2 tsp light muscovado sugar
• 500g boneless skinless chicken breasts , cut into chunks
• 2 tbsp lime juice
• good handful fresh basil and coriander, roughly chopped
• 250-350g Thai rice , cooked following pack instructions, to serve

Freeze before adding lime juice

Method:

Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.

Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.

Serves 6

Preparation: Takes 35-40 minutes

 454 kcalories, protein 26g, carbohydrate 39g, fat 23 g, saturated fat 19g, fibre 1g, salt 1.89 g