Lemongrass and Coconut Chicken Stir-fry

You can easily make the coconut and lemongrass curry paste in advance to halve the cooking time of this recipe, making it a speedy midweek meal.

Serves 4

40 g unsweetened coconut flakes or desiccated coconut

4 cm piece fresh ginger, grated

2 lemongrass sticks, trimmed and finely chopped

½-1 red chilli, deseeded and chopped

160 g dried udon or egg noodles

Rapeseed oil for frying

2 large free-range skinless chicken breasts, sliced widthways into 1cm strips

450 g greens (we used purple sprouting broccoli and brussels sprouts), chopped

2½ tbsp kecap manis (from the world food section of large supermarkets; or use soy sauce and a pinch of sugar)

Grated zest and juice 1 lime

2 tbsp chopped fresh coriander (optional) to serve

Heat a large frying pan or wok over a medium-high heat and, when hot, briefly toast the coconut flakes, then set aside.

In a food processor (or using a pestle and mortar), whizz/grind two thirds of the coconut flakes with the ginger, lemongrass, chilli and a splash of water to make a thick paste.

Boil a pan of water and cook the noodles accordingto the pack instructions (about 5 minutes). Rinse under cold water, drain, then set aside.

Heat 1½ tbsp rapeseed oil in a frying pan or wok overa medium-high heat. Add the chicken and fry for 1-2 minutes on each side to brown, then turn the heat down to medium. Add the curry paste and mix well, then fry for 1 minute before adding the greens. Cook the broccoli for 1 minute, then add the sprouts and noodles, toss well and stir-fry until heated through. Stir in the kecap manis, lime zest and juice, then serve with the remaining toasted coconut and the coriander.

Tip

Make the curry paste up to 48 hours ahead and keep covered in the fridge until ready to use.