Heat about 2 tablespoons of oil in a fry pan over a medium heat, when hot add the chopped lemongrass, chilli, garlic and ginger and fry till fragrant. Remove what you can to a small container so that it can be added back to everything later.
Increase the heat to high, and add some extra oil if you need to then add the chicken to the frypan and seal the chicken on all sides. Add the lemongrass, chilli, garlic and ginger back to the pan and cook for another minute or so.
Turn the heat down to low, and add the coconut juice, fish sauce and soy and cook over low heat, covered for about 25 minutes till cooked and tender.
Once cooked, taste to see if it is needs some more fish sauce. Coconut juice is quite sweet so adding more fish sauce will balance the flavours. If you do need to add more fish sauce, make sure you cook it all for another few minutes.
Serve with steamed rice and stir fried vegetables.
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