Did you see the nutty lemongrass chicken recipe that chef and nutritionist, Dale Pinnock showed to the Morris family?
Here is the full recipe, straight from the Eat, Shop, Save cookbook which available from all reputable bookstores and online now.
Want to grab yourself a copy? You can do so, here.
Nutty lemongrass chicken
- Serves 4
- 5 min prep time
- 35 min cook time
- 1 red onion, sliced
- 5 garlic cloves, finely chopped
- 2 sticks of lemongrass, bashed
- 1 green chilli, finely chopped
- Olive oil
- 2 x 400ml cans of coconut milk
- 2 heaped tablespoons peanut butter
- 1 teaspoon ground turmeric
- 4 chicken breasts, diced
- 2 large handfuls of baby spinach
- Juice of 1 lime
- Salt, to taste
In a pan, saute the onion, garlic, lemongrass and chilli in a little olive oil, along with a good pinch of salt, until the onion has softened.
Add the coconut milk and stir in the peanut butter and turmeric and simmer for around 10 minutes until the sauce starts to thicken and the flavour of the lemongrass really begins to penetrate the dish.
Add the diced chicken and continue to simmer for around 15 minutes until cooked through.
Add the spinach and allow it to wilk before squeezing in the lime juice.
With thanks to Faith Mason and Octopus Books for the recipe and image.
All four episodes of Eat, Shop, Save are now available on the ITV hub.