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<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe" >
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<!-- Image -->
<div class="photobox">
<a href="https://production-media.gousto.co.uk/cms/mood-image/1930--Malaysian-Coconut-Chicken--Pickled-Cucumber-1636110687600-x200.jpg">
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<!-- Name -->
<h1 itemprop="name" class="name">Malaysian-Style Coconut Meat-Free Chicken with Pickled Cucumber</h1>
<!-- Info -->
<!-- Rating, categories -->
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<p itemprop="recipeCategory" class="categories">Gousto</p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Total Time: </b><span itemprop="totalTime">25 min</span>
<b>Servings: </b><span itemprop="recipeYield">2 or 4 servings</span>
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<b>Source: </b>
<a itemprop="url" href="https://www.gousto.co.uk/cookbook/recipes/malaysian-style-coconut-meat-free-chicken-pickled-cucumber">
<span itemprop="author">gousto.co.uk</span>
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<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient"><strong>1</strong> fresh lemongrass</p><p class="line" itemprop="recipeIngredient"><strong>130</strong>g basmati rice</p><p class="line" itemprop="recipeIngredient"><strong>50</strong>g solid creamed coconut</p><p class="line" itemprop="recipeIngredient"><strong>15</strong>g fresh root ginger</p><p class="line" itemprop="recipeIngredient"><strong>25</strong>g blanched almonds †</p><p class="line" itemprop="recipeIngredient"><strong>165</strong>g naked glory deli readybites</p><p class="line" itemprop="recipeIngredient"><strong>15</strong>g tamarind paste</p><p class="line" itemprop="recipeIngredient"><strong>30</strong>ml rice vinegar</p><p class="line" itemprop="recipeIngredient"><strong>3</strong> garlic cloves</p><p class="line" itemprop="recipeIngredient"><strong>15</strong>ml soy sauce †</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> tsp ground turmeric</p><p class="line" itemprop="recipeIngredient"><strong>1/2</strong> cucumber</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> red chilli</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> shallots</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
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<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat</p><p class="line">Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked</p><p class="line">Once cooked, remove from the heat and keep covered until serving</p><p class="line">While the rice is cooking, bash the lemongrass stalk[s] with a rolling pin, cut down the middle lengthways, remove the tough outer layers and chop the softer inner core[s] finely</p><p class="line">Peel and roughly chop the shallots, garlic and ginger</p><p class="line">Chop half of the red chilli[es] roughly, and finely slice the rest (save these for garnish!)</p><p class="line">Put everything into a food processor</p><p class="line">Add the blanched almonds and half the ground turmeric (you’ll use the rest later!) to the food processor with 2 tbsp [4 tbsp] vegetable oil</p><p class="line">Add the soy sauce and a pinch of sugar</p><p class="line">Pulse until you're left with a slightly chunky paste – this is your spice paste</p><p class="line">Boil a kettle, then heat a large wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat</p><p class="line">Cut the meat-free chicken into smaller, bite-sized pieces</p><p class="line">Add the meat-free chicken pieces to the pan and sprinkle over the remaining ground turmeric and a pinch of salt and pepper</p><p class="line">Cook for 2-3 min or until warmed through and starting to brown</p><p class="line">While the meat-free chicken is cooking, cut the cucumber[s] in half lengthways and then slice finely</p><p class="line">Add the sliced cucumber to a bowl with the rice vinegar, 1 tsp [2 tsp] sugar and a generous pinch of salt</p><p class="line">Stir it all together and set aside until serving – this is your quick-pickled cucumber</p><p class="line">Add the spice paste to themeat-free chicken and cook for 2-3min or until fragrant</p><p class="line">Once fragrant, add the tamarind paste with 200ml [300ml] boiled water and cook for a further 2-3 min</p><p class="line">Chop the creamed coconut roughly (if required!), then add it to the pan and cook for 1 min further – this is your Malaysian-style coconut meat-free chicken</p><p class="line">Serve the Malaysian-style coconut meat-free chicken with the cooked rice and quick-pickled cucumber to the side</p><p class="line">Garnish with the reserved sliced chilli rounds (can't handle the heat? Go easy!)</p><p class="line">Enjoy!</p>
</div>
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<!-- Nutrition (in regular mode it goes below the notes) -->
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<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>Typical values per 100g per serving<br/>Energy 794 kJ 2783 kJ 189 kcal 663 kcal<br/>Fat 8.3 g 29.2 g<br/>of which saturates 4.9 g 17.1 g<br/>Carbohydrate 18.8 g 65.8 g<br/>of which sugars 2.6 g 9.2 g<br/>Fibre 3.3 g 11.6 g<br/>Protein 8.5 g 29.9 g<br/>Salt 0.73 g 2.57 g</p>
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