One Pan Lemongrass Coconut Chicken & Rice
Serves 4
Ingredients
400ml coconut milk
250ml chicken stock
2 garlic cloves, minced
2 tsp grated ginger
1 tbsp Thai green curry paste
1 stick lemongrass, smashed
½ bunch coriander leaves and stalks, finely chopped
1 cup uncooked Nice Rice Jasmine Rice
400g chicken breast, chopped into bite sized pieces
Salt and pepper, to taste
1 tbsp fish sauce
1 tbsp lime juice
150g green beans, trimmed and halved
100g snow peas, trimmed
100g baby spinach
1 lime, sliced into wedges, to serve
1 red chilli, finely sliced
Method
In a shallow pan, combine the coconut milk, chicken stock, garlic, ginger, Thai green curry paste, lemongrass and coriander. Bring the mixture to a simmer over medium heat and cook for 6-8 minutes.
Add the rice to the pan, reduce the heat to low-medium, and cook for 5 minutes, stirring occasionally to prevent sticking. Add the chicken, cover, and cook for another 10 minutes, or until the rice is nearly fluffy and has absorbed most of the liquid. Season with salt and pepper, and stir in the fish sauce and lime juice.
Stir in the green beans and snow peas. Cover and cook for another 3 minutes, stirring occasionally, until the chicken and vegetables are tender and fully cooked. Add the baby spinach and stir until wilted. Adjust seasoning with extra lime juice, fish sauce, or salt as needed. Garnish with reserved coriander leaves, sliced red chilli and lime wedges.