INGREDIENTS:

• 2 lemongrass stalks
• 1 punnet fresh coriander
• 1 tsp (5ml) grated ginger
• 1 tsp (5ml) minced garlic
• 1 tsp (5ml) crushed green chilli
• 2 tbsp (30ml) palm sugar
• 1 tsp (5ml) fish sauce (or to taste)
• cup (60ml) fresh lime juice
• 16 chicken thighs, skinned, deboned and cut into pieces.
• 2 tbsp (30ml) peanut oil
• Handful fresh mint
• Coconut rice
• 1 cup basmati rice
• 400ml can of coconut milk
• 1 litre water
• 2 tbsp (30ml) palm sugar
• Salt

METHOD:

Process the lemongrass and 3 sprigs of coriander in a food processor until finely chopped.

Add the ginger, garlic, chilli, palm sugar, fish sauce and lime juice.

Place the chicken thighs into a dish and pour over the marinade.

Toss the chicken thighs in the marinade and allow to rest in the fridge for at least an hour.

Heat the peanut oil over a high heat and sauté the chicken pieces for about 6 minutes, or until cooked through.

Coconut rice

Bring the water, coconut milk and palm sugar to a boil. Season and cook rice according to the pack instructions.

Toss together the warm chicken, mint and remaining coriander.

Serve immediately with the coconut rice.

SERVES: 4