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 moved 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, that you can forget about some corkers!
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 3-4 minutes, depending on how crunchy 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!