Thai Coconut Lemongrass White Chicken Chili

Method

1. Peel the tough outer layer off the lemongrass, bash it with the back of a knife and cut into 5 cm lengths. Tear the lime leaves in half along the central vein. Finely chop the shallots, jalapeño, ginger and garlic.

2. Heat the oil in a 20 cm pot and fry the shallots, jalapeño, ginger and lemongrass over medium heat for 5 min, until the shallots are translucent and the lemongrass smells fragrant.

   Add in this stepCooking oil 1 tbspShallots (or ¼ onion per shallot) 2Jalapeño (or other green chili) 1Fresh ginger 10 gLemongrass (stalks) 1

   medium heat

3. Add the garlic, cumin and ground coriander and fry over medium heat for 1 min until fragrant.

   Add in this stepGarlic (cloves) 3Ground cumin ½ tspGround coriander ¾ tsp

   medium heat

4. Add the stock, lime leaves and the whole chicken pieces. Mash ⅓ of the beans with a fork and add them with the rest. Bring to a boil over high heat for 6 min, then turn down to medium-low heat, half cover and simmer for 18 min. Take the chicken out when it reaches 75°C in the centre.

   Add in this stepChicken stock 350 mlMakrut lime leaves 3Chicken breast or thigh 300 gCanned white beans (cannellini or navy, drained) 240 g

   medium-low heat→high heat

5. Shred the chicken with two forks and return it to the pot with the sweetcorn, coconut milk, fish sauce and palm sugar. Warm over low heat for 5 min; coconut milk can split if it boils hard, so keep it at a gentle bubble around the edges. Fish out the lemongrass and lime leaves.

   Add in this stepSweetcorn (canned or frozen) 80 gCoconut milk 200 mlFish sauce 2 tspPalm sugar (or light brown sugar) ½ tsp

   low heat

6. Turn off the heat and stir in the lime juice. Taste and balance: more fish sauce for salt, more lime for sharpness. Serve topped with Thai basil, coriander and thinly sliced red chili.

   Add in this stepLime ½Thai basil (or regular basil) 5 gCoriander leaves (cilantro) 4 gFresh red chili ½