Coconut and coriander chicken pasta

Serves: 4

Ingredients:

• 1kg chicken fillets
• 8 cloves of fresh garlic
• 2 tsp. fresh ginger
• 2 sprigs fresh thyme
• 6 whole red chillies
• ½ stem lemon grass
• 2 tbsp. chives
• 1 tin coconut cream (coconut milk doesn’t do this recipe justice)
• 4tbsp coconut oil
• 8 tagliatelle nests
• 1 whole lemon
• Salt and pepper to taste

Method

1. Boil the tagliatelle nests in enough salted water, add olive oil to stop pasta from sticking. Once strained toss with additional olive oil and reserve. Ensure the pasta is al dente
2. Cut the chicken fillets into cubes – run under water and allow to adequately drain.
3. Finely chop the garlic, ginger, chillies, lemon grass and thyme.
4. Zest the lemon and squeeze out juice, reserve for later use.
5. Finely chop chives and reserve for finishing the dish.
6. Heat the oil in a wide based pot, a notch of butter can be added for extra flavour.
7. Add the garlic, ginger, chillies, lemon grass and thyme and allow flavours to infuse into oil 5-8 min.
8. Add chicken cubes and allow to fry for around eight minutes (or until cooked through).
9. Add lemon zest, salt and course black pepper to taste.
10. Add lemon juice to pan, this should also allow for deglazing of the pan. Cook for 5min
11. Add coconut cream into pan and allow to come to a simmer, adjust to desired consistency using residual water from can.
12. Toss the pre boiled pasta into sauce and bring to temperature.
13. Serve straight away topping off with chopped chives.

*Recipe courtesy of Capsicum Culinary Studio.