Chicken Poached in Coconut Milk with Lemongrass

A recipe from American chef, Melissa Clarke. Delicious tender and succulent chicken breasts in a light, fragrant, Thai-coconut sauce. So simple to throw together, gently flavoured ("crowd-pleasingly accessible") and utterly divine. Feel free to omit the chillies, or add more, to suit your mood. Melissa advises a dry Riesling or Sauvignon Blanc would be a fine match.

Ingredients

Method

Ingredients

  • SERVES 2
  • 2 Large skinless, boneless chicken breasts
  • 1 can coconut milk (or reduced fat version)
  • 3 tablespoon Fish Sauce
  • Juice of 1 lime
  • 1 lemongrass stalk, snapped in two.
  • 250 g Fresh wild mushrooms such as shiitake, oyster or girolles (sliced if large, left whole if small)
  • 2 spring onions (white and green parts), washed and sliced
  • 1-2 chillies, de-seeded and thinly sliced (optional)

Method

Serving Suggestion. A dry Riesling or Sauvignon Blanc, jasmine rice and some pak choi

Possible Amendment.