Ingredients

Method

• 1 T butter
• 2 free-range chicken breasts
• 3 garlic cloves, finely chopped
• 2 t ginger, finely grated
• 1⁄2 cup chicken stock
• 1⁄4 cup coconut milk
• 1 lemongrass, bashed
• 2 t fish sauce
• 1 lime, juiced
• 20 g macadamia nuts, toasted and roughly chopped, to garnish
• 30 g coconut chunks, grated, to garnish
• 10 g coriander, to garnish

Method

Ingredients

1. Heat a wok over high heat. Add the butter and sear the chicken fillets on both sides. Remove from the pan and turn down the heat.

2. Sauté the garlic and ginger for a few seconds. Add the chicken stock, coconut milk and lemongrass and reduce to a sauce.

3. Once the sauce has reduced, return the chicken to the wok and cook over a low heat until cooked through. Season with fish sauce and lime juice to taste.

4. Serve garnished with the macadamia nuts, coconut and coriander.

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