4 Chicken Breasts
Lemongrass Puree
Knob of Ginger 
Red Chillies
1 Lime
Bunch of Coriander
Basmati Rice
400ml Coconut Milk
Preheat oven to 180°C


Cut up small pieces of chicken and place into a bowl along with, grated ginger, lemongrass, grated chilli, grated garlic clove, spoonful of coconut milk and the zest from a lime. Spoon over a tbsp. of olive oil and season it with salt and pepper. Mix it all together and cover for 10 minutes until marinated.

In a frying pan pour in the rest of the coconut milk, tsp of lemongrass, grated ginger and chilli and the juice from one lime. Simmer on a low heat, stirring occasionally.

Using a griddle pan, heat some olive oil and place on your chicken on a high heat. Cook them so that they are cooked on the outside but not necessarily cooked on the inside. Place onto a baking tray and cook for a further 15 minutes in the oven.

Cook rice accordingly to the instructions on the packet and then serve on a plate next to the chicken and finally, pour over the rest of the sauce and top with some lemongrass and red chillis. 

Products Used

MasterClass Carbon Steel 35.5cm Wok
KitchenCraft Non-Stick 31.5cm x 20cm Baking Pan