CHICKEN WITH LEMONGRASS, LIME AND CORIANDER

Ginger, lemongrass and chilli go so well together, and the smell you get when cooking these in Lucy Bee coconut oil is truly mouth-watering.

1 tbsp Lucy Bee coconut oil

Thumb-sized piece of fresh ginger, peeled and grated

2 lemongrass stalks, thinly sliced

1 red chilli, deseeded and chopped

6 kaffir lime leaves

400ml coconut milk

2 tsp sugar (palm, coconut or any natural alternative)

4 boneless, skinless chicken thighs

1 tbsp lime juice

Handful of coriander leaves, roughly chopped, to serve

SERVES 4

Melt the coconut oil in a frying pan, then add the ginger, lemongrass and chilli and gently sauté.

Stir in the lime leaves, coconut milk and sugar, then bring to a gentle simmer and cook, uncovered, at a relaxed bubble for around 5 minutes.

Add the chicken, then cover and simmer for about 25 minutes, until tender and cooked. Stir in the lime juice and scatter the coriander over before serving with brown rice and steamed broccoli.