This is a personal favourite of mine that I used to make with my mum all the time when I still lived at home. But since I move out I’d completely forgotten about it – it’s so easy to just have a general list of recipes that you just go over and over without having to think about it after work.
So I’m taking time this Saturday evening to sit down, have a glass of wine and rediscover an old classic!
If you want to do this with prawns, or even vegan, replace/ remove the chicken and add good quality king prawns or more sweet potato and the chicken stock with fish/vegetable stock!
- 1 large onion
- 1 thumb sized piece of fresh ginger
- 1 red chilli
- 4 garlic cloves
- 1 tsp coriander seeds
- 1 sweet potato
- 2 lemongrass stalks
- 2 tsp ground turmeric
- 6 skinless chicken thighs
- 1 1 red pepper, sliced
- 100 ml chicken stock
- 100g green veg (I used kale and tenderstem broccoli)
- 1×400 ml tin tin coconut milk
- 150g sugar snap/ mange tout peas
- 1 tbsp tbsp soy sauce
- 1 lime, juiced
- Handful of coriander, chopped (to serve)
- Handful of lightly toasted cashews
- Blitz the onion, ginger, chilli, 3 garlic cloves and coriander seeds in a food processor.
- Whilst blitzing, chop the sweet potato into cubes and roast in the oven on 200C for 15 minutes.
- Once you have your onion/ginger/chilli/garlic paste, heat some oil (olive or coconut) in a pan, and add the it in with the lemongrass and turmeric (you can bash the lemongrass a bit before adding for more flavour, but not a necessity). Soften over a low heat for 3 minutes.
- Add in the chicken thighs and coat in the spice paste and fry for 5 minutes.
- Add in the sweet potato and red pepper and soften for 3 mins, and then add in the chicken stock. Bring to a simmer on a low heat and cook for 15 minutes (or until the chicken is cooked).
- Meanwhile in a separate pan, blanch your tenderstem broccoli for 3 minutes and add in your kale at the end for one and a half to two minutes. Transfer to a frying pan and lightly fry with the remaining garlic clove for flavour.
- Once the chicken is cooked through, add the coconut milk, sugar snap peas, the lime juice, the soy sauce and half of the coriander and cook for a further 3-5 minutes, depending on how crunch you like your mange tout.
- Serve with noodles of your choice (I prefer rice noodles with this), with the greens on the side and scatter the remaining coriander and cashews on top!