Rosemary Shrager served up a tasty Thai inspired chicken curry with coconut and sticky rice on Steph’s Packed Lunch.

The ingredients are: 8 chicken thigh fillets, boneless and skinless, cut across in half , ​​​1 dessert spoon of curry powder, ​​​1 small red chilli, finely chopped, ​​​1 garlic clove, peeled and crushed, ​​75g olive oil, ​​​250ml coconut milk, 1 lemon grass stem, strip cut into lengths (or you can use the juice of ½ a lemon instead), ​2tbsp Thai fish sauce and ​​​120g salted peanuts.
 
For the sticky rice: 300g jasmine rice and ​​​600ml water.

To serve:  2tbsp coriander, left whole or chopped.

See recipes by Rosemary Shrager in her book titled: The Proof in the Pudding available from Amazon now.