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Nutty Lemongrass Chicken

This recipe is by Dale Pinnock, published in a recipe book called Eat Shop Save from the ITV Series of the same name. It has appeared in various newspapers and on a number of websites, so I assume it is a promotional recipe that can be reproduced. This version is slightly edited to my own preference.

Ingredients

  • 1 red onion, sliced
  • 2 garlic cloves, finely chopped
  • 2 sticks of lemongrass, bashed
  • 1/2 tsp chilli flakes
  • 300g chicken breasts, diced
  • 250ml coconut cream
  • 2 heaped tbsp peanut butter
  • 2 tbsp lime juice
  • 1 tsp turmeric
  • 2 large handfuls of baby spinach

Method

  1. Fry the onion, garlic, lemongrass and chilli in a little oil for 10 minutes, or until the onion has softened.
  2. Turn up the heat, add the chicken and fry briefly until sealed.
  3. Add the coconut cream, peanut butter, lime juice and turmeric. Mix well and simmer for 20 minutes, until the chicken has cooked through and the sauce has thickened.
  4. Add the spinach and allow to wilt. Serve.