Coconut chicken curry with Thai-style pesto recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp sunflower or coconut oil
• 1 onion, finely sliced
• 4 garlic cloves, crushed
• 40g root ginger, peeled and grated
• 2 tsp Chinese 5 spice
• 2 yellow peppers, finely sliced
• 1 lemongrass stalk
• 150g button chestnut mushrooms, halved
• 6 skinless and boneless chicken thighs, sliced
• 1 x 400g tin coconut milk
• 150ml low-salt chicken stock
• 2-3 tbsp smooth peanut butter
• 1 tbsp light brown sugar
• juice of 1 lime, or to taste
• 1 x 100g pack fresh coconut pieces
• 1 x 100g bunch of coriander
• 1 lemongrass stalk, roughly chopped
• juice and zest of 2 limes
• 1 green chilli, roughly chopped, deseeded if you wish
• 1-2 tbsp Thai fish sauce, to taste