Thai Chicken (serves 4)

Really excited about this – it tastes so Thai – a blend of garlic, ginger, lemongrass paste, Thai green curry paste, Kaffir Lime leaf, cilantro and some liquid umami. I served it over quinoa. If you can’t find lemongrass paste easily it is available at Amazon (UK and US), likewise Yondu vegetable umami.

1 tbsp. olive oil
2 large garlic cloves – grated
1 piece of ginger (roughly the size of your thumb) – grated
1 heaped tsp. lemongrass paste
1 tbsp. Thai green curry paste
1 can of lite coconut milk
1 Kaffir lime leaf
1 tsp. Yondu vegetable umami
2 large chicken breasts – cut into bite size pieces
2 tbsp. cilantro – finely chopped

Heat the oil in a cast iron casserole dish but not to sizzling point. Add the garlic and ginger and let cook for a few minutes before stirring in the lemongrass paste and the Thai paste. Cook for a further couple of minutes.
Pour in the coconut milk, then add the lime leaf and the umami.
Place chicken in casserole dish. Bring to a boil and then simmer for 30 minutes.
Sprinkle over the cilantro, stir and let cook for a few minutes. Serve immediately.


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