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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.

Dairy free

Gluten free

420 cal per serving


  • 40g unsweetened coconut flakes or desiccated coconut

  • 4cm piece fresh ginger, grated

  • 2 lemongrass sticks, trimmed and finely chopped

  • ½-1 red chilli, deseeded and chopped

  • 160g dried udon or egg noodles

  • Rapeseed oil for frying

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

  • 450g 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


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

  2. 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.

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

  4. Heat 1½ tbsp rapeseed oil in a frying pan or wok over a 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.

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