Fragrant coconut chicken
- Place shallots, finely chopped chilli (seeds removed) and lime leaves (alternatively you can use rind from one lime) in a pot with the peanut oil and gently cook for 5 minutes.
- Add the crushed lemon grass, sugar, fish sauce, coconut milk and chicken stock and heat until just about boiling.
- Add the boneless chicken (cut into 2cm-wide strips) and gently poach until just cooked through.
- Ladle into four bowls and top with the basil leaves, coriander and sprouts. Serve with rice or noodles.