lemongrass
Ingredients:
1×200 g chicken thighs, cut into bite-size pieces
560 g chicken wings,cut in half at the joint, discard wing tips
1 cup fresh coconut juice
1 x long red chilli, cut into 2cm pieces
1 x long green chilli, cut into 2cm pieces
3 x spring onions, cut into 3cm pieces
2 x lemongrass, white part only, chopped (for the marinade)
2 x shallots, chopped (for the marinade)
2 x cloves garlic, chopped (for the marinade)
1 Tbls sesame oil (for the marinade)
1 Tbls sugar (for the marinade)
2 Tbls fish sauce (for the marinade)
1 tspn turmeric powder (for the marinade)
1/3 cup coriander leaves, for garnish
2 Tbls rice bran oil
1 tspn chilli flakes or powder (for the marinade)
Method
1. Process garlic, lemongrass and shallots in the food processor until finely chopped. Place the chicken in a large non-metallic bowl. Add all the marinade ingredients and mix using your hand until combined. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight.
2. Heat oil in a wok or a large non-stick frying pan over medium-high heat. Fry the chicken pieces with the marinade and cook for 5-6 minutes or until browned. Add the chillies and cook for 2 minutes, stirring occasionally. Add the coconut juice, stir and cover. Cook on high heat, stirring occasionally for 6-8 minutes until the juice is reduced by half. Add the spring onion. Garnish with coriander leaves. Serve with jasmine rice.
