prawn and chicken stir-fry

serves 4

Ingredients

2/3 cup organic coconut milk
2 limes, halved
1 tablespoons fish sauce
2 teaspoons brown sugar
2 teaspoons vegetable oil
1 red onion, thinly sliced
3 kaffir lime leaves, finely shredded
1 lemongrass stalk, white part only, finely chopped
750g green prawns, peeled, veins removes but tails kept on
2 cups shredded roast chicken
3 cups cooked jasmine rice
3 spring onions, thinly sliced
fried (dried) shallots, to serve
mint leaves, to serve

Dietary substitutions

• Fish sauce ... combine dried shiitake mushrooms and soy sauce
• Prawns ... try finding a vegan variety OR slightly soften some sliced sweet potato
• Chicken ... Hard tofu OR a variety of white beans (canned) OR chickpeas (soaked in warm water overnight and drained)

Method

1. Combine coconut milk, 2 tablespoons of lime juice, fish sauce and sugar in a jug.
   Heat oil in a wok or large frying pan over medium-high heat. 
2. Add onion, lime leaves and lemongrass. 
3. Stir-fry for 2 minutes or until softened. 
4. Add prawns and stir-fry for 3 minutes.
5. Pour coconut milk mixture into pan and bring to the boil. 
6. Add chicken, rice and spring onion, tossing to combine. 
7. Cook for 2 minutes or until heated through. 
8. Spoon into bowls and serve topped with shallots, mint leaves and remaining lime.