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<!doctype html>
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<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- 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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src="Images/D3A4FB54-3A27-4479-A46A-51D0FC84FB58/62AE0C61-C75C-4136-BAEE-94B3BC9071EB.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">
Malaysian-Style Coconut Meat-Free Chicken with Pickled Cucumber
</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="5">★★★★★</p>
<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>
<!-- Source -->
<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>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- 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>
<div class="right-column">
<!-- 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>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
<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>
</div>
</div>
</div>
<div class="clear"></div>
</div>
</body>
</html>
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