Capon with lemongrass and coconut milk
Here's a capon recipe with lemongrass and coconut milk. The perfect dish for Christmas celebrations.
1. Peel and chop the onion. Peel and chop the garlic. Peel the mango, cut into cubes and blend until a puree. Chop the tender part of the lemongrass. Cut the tomatoes into quarters.
2. Cut the capon in pieces. In a pot, heat the olive oil and fry the capon over high heat for 10 minutes, stirring regularly. Add the garlic and onion, mix well and cook over medium heat for 5 minutes.
3. Add the mango puree, poultry stock, coconut milk, lemongrass and tomatoes. Bring to a boil, cover and simmer for 35 minutes.
4. Just before serving, place the pieces of capon in a dish. Remove excess of grease on the surface of the sauce, add the lemon juice, salt, pepper, mix and pour over meat. Sprinkle with coriander sprigs and grated coconut. Serve immediately.
Photo credit: Sucré Salé
