I saw this recipe for Nigel Slater’s Chicken with Apricots and Coconut Milk and did a happy dance. It’s all at once creamy without being heavy and packed with flavor because lemongrass and coconuts are a divine combo. You know I have to do my recipe remixes, so I’d add purple potatoes, or jasmine rice, brown rice or even Asian noodles. Either way, it’s all delicious!
Preparation time: 10 minutes
Cooking time: 30 minutes
Lemongrass: 3 short, plump stalks
Fresh ginger: 1/2 cup
Hot red chillies: 2 small
garlic: 2 cloves
Coriander: a bunch
Groundnut oil: 1 tablespoon, plusA little more for the paste
Tomatoes: 1 cup, roughly chopped
Fish sauce (nam pla or local brand): a tablespoon
Dark soy sauce: 2 tablespoons
Chicken: 8 thighs (or cut of your choice)
Coconut milk – (fresh is best, but canned is ok) 1 3/4 cupsGo to the link for the instructions and to find a host of other great recipes. Just be sure to use a metric converter since it’s a British site.