Aromatic Coconut Lemongrass One Pot Dish

INGREDIENTS

400g Protein of your choice: cod fillets, extra firm tofu, chicken thigh pieces, shrimp
4 cups Vegetables of your choice: carrots, zucchini, cauliflower, bok choy, beansprouts, broccoli, okra
1 can (540ml) full-fat coconut milk*
1 tbsp coconut oil
1 stalk Lemongrass, halved lengthwise
1-inch piece ginger root, peeled and sliced
2 cloves garlic, peeled and lightly smashed
1 medium Thai chilli, finely minced with seeds removed (optional)
to taste salt & freshly cracked black pepper
to garnish freshly chopped cilantro

*When buying coconut milk, take the time to read the ingredient list. A high quality coconut milk should only contain coconut milk and water; no guar gum, carrageenan, milk powder, or polysorbate 80. My favourite brand of coconut milk is Aroy-D, Savoy, or Real Thai.

PROCEDURE

1. Remove the skin off the ginger root by using an edge of a spoon and applying just enough pressure to scrap off the skin. Once peeled, thinly slice the ginger root.
2. Combine broth, coconut milk, lemongrass, ginger root, garlic and Thai chilli (if using) together in a pan with a tight-fitting lid. Season with salt and pepper. Over medium heat, bring the broth mixture to a simmer.
3. Submerge the protein into the poaching liquid, along with the vegetables and cover the pan. Reduce the heat to medium-low and gently simmer for 7-8 minutes. Serve the protein and vegetables with the poaching liquid immediately over a bed of rice