Lemongrass Chicken w. Thai Curry Sauce

Add this recipe straight into the weekly rotation.

The lemongrass chicken on its own is perfect for meal prep. And you can make the curry sauce up in bulk and freeze for later.

INGREDIENTS:

• 100g jasmine rice

• bunch of Gai-Lan (Chinese broccoli but you can use any green veg)

• 1/2 lime

Lemongrass Chicken:

• 300g chicken thigh, skinless, fat removed

• 2 stalks of lemongrass, minced

• 1/2 onion, grated

• 1 tsp chicken stock powder

• 1 tsp sesame oil

Curry Sauce:

• 50g red curry paste

• 1 stalk of lemongrass, minced

• 200mls light coconut milk

• 3 kaffir lime leaves

• 1 spring onion, sliced

• small bunch of coriander, roughly chopped

• 1 tsp olive oil

METHOD

1. Add all chicken ingredients into a bowl and mix well. Set aside and preheat the oven to 200 degrees.

2. Meanwhile prepare rice as per packet instructions.

3. Place chicken in to the oven and bake for 15-20mins. Turn oven to max heat and cook for another 5mins to get a nice crispy char on the chicken.

4. To make the sauce, add olive oil to a pan over medium-low heat. Add the lemongrass and mix, cooking for 1-2 minutes. Add the curry paste, and starry for for a further 1-2 minutes. Be careful not to burn the paste.

5. Add half the coconut milk and slowly stir to combine. Once the paste has dissolved, add the remaining coconut milk and kaffir lime leaves and bring to a simmer.

6. Add 1/2 cup of water turn up the heat to medium-high and reduce the sauce for 3-5minutes.

7. If you eating it right away now’s the time to add your vegetables. Cook in the sauce for a further 2-3 minutes.

8. Add the sliced spring onion and coriander and cook for a further minute then remove from the heat.

9. Combine everything when you are ready to eat!

Serves 2

Nutritional Information: per serve

Calories: 550kcal

Protein: 35g

Fat: 17g

Carbohydrate: 55g

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE