Saturday, June 2, 2012

Thai Coconut Chicken

Thai Coconut Chicken

INGREDIENTS:
  • 6-8 chicken thighs thinly sliced
  • ½ cup chicken stock
  • 2 tablespoons coconut cream
  • 2 chilis thinly sliced
  • 6 spring onions finely sliced
  • 3 tablespoons peanut butter
  • Oil for frying
DIRECTIONS:
  1. In a pan over a high heat, seal the chicken slices in batches and set aside.
  2. Reduce the heat, add a little more oil and fry the chili and spring onions for about 1 or 2 minutes. Add back the chicken and toss to combine everything.
  3. Add the stock, coconut cream and peanut butter, stir well and allow to simmer for 5 or 6 minutes.
  4. Done!
  5. Serve with boiled rice.

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