Fragrant lemongrass-marinated chicken thighs with coconut rice, stir-fried veg, and Thai basil. Airfryer method for crispy results.
🥗Ingredients
- 1kgSkinless chicken thigh fillets
- 4stalksLemongrass stalks
- 1bunchThai basil
- 4wholeLong red chilis
- 1inch knobGinger
- 4stalksSpring onions
- 2tbspFish sauce
- 1wholeLemon juice
- 1tbspSesame oil
- 1tspMSG
- 1tspSalt and pepper
- 3cupsJasmine rice
- 1canCoconut milk
- 1.5cansBoiling water
- 2wholeBay leaves or kefir lime leaves
📝Instructions
- 1
Bash the lemongrass stalks with the back of a knife until tender, then slice finely.
- 2
Add the lemongrass, long red chilis, ginger, spring onions, fish sauce, lemon juice, sesame oil, MSG, and salt and pepper to a food processor and blitz until finely chopped.
- 3
Coat the skinless chicken thigh fillets in the marinade. Leave for up to a day for maximum flavour, or use straight away.
- 4
Cook the chicken in the airfryer at 180°C for 20 minutes until cooked through and crispy.
- 5
While the chicken cooks, rinse the jasmine rice well with cold water. Add to a pot with the coconut milk, boiling water, and bay leaves or kefir lime leaves. Bring to a boil on high heat, then reduce to low for 10 minutes with the lid on and a tea towel under it. Turn off heat and leave lid on for another 10 minutes.
- 6
Quick stir-fry the remaining spring onions and long red chilis in oil for 1 minute, then add a spoonful of the leftover marinade and cook for another minute.
- 7
Slice the chicken and serve over the coconut rice with the stir-fried veg and fresh Thai basil on top.