Make-ahead coconut water chicken

• porsi: Serves 4

Bahan-bahan

1 red chilli, seeds removed

1 garlic clove

2 spring onions

1 kaffir lime leaf

1 lemongrass stalk

4cm piece Of root ginger

A small bunch coriander, stalks only (reserve the leaves for gamish)

Salt

1 litre coconut water

2-4 chicken thighs (depending on size), bone in, skin removed

200g mangetout, green beans and bean sprouts, a mixture of, all sliced if necessary

To serve:

100g rice noodles, cooked

1 tbsp peanuts

1/2 red chilli, sliced, or to taste

1 spring onion, thinly sliced

Petunjuk

1 Put the first eight ingredients into a blender and blitz to form a rough paste. Add the coconut water, then transfer the lot to a large sandwich bag and add the chcken. Leave for at least two hours, or overnight for best results.

2 When you're ready to eat, decant the contents of the bag into a medium-sized saucepan and bring to the boil, skimming off any scum as it appears (it will be impossible to remove everything without also removing other ingredients so don't worry too much).

3 Reduce the heat to a simmer and poach the chicken for about 45 minutes.

4 When the meat is thoroughly cooked, remove it from the bioth and shred it. Add the green beans, mangetout and bean sprouts to the broth to cook, which will only take a minute, then put the chicken bad< in. 5 Pour the broth over the noodles (if using) them top with coriander, peanuts, red chilli and sliced spring onion.

Catatan

"Marinating meat in coconut boater has the rather brilliant effect of tenderising it Mile imparting sweet nutty flavours. Add a couple of tablespoons of curry paste and the results are far more flavoursome than a dish this easy deserves to be. I've included a recipe for a quid< Thai-style paste here — heavy on the lemongrass and ginger — but you could veer off track if you don't have everything to hand. This recipe is just as delicious without noodles, so if you're looking for something carb- free, just use extra chicken."