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
- In a pan over a high heat, seal the chicken slices in batches and set aside.
- 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.
- Add the stock, coconut cream and peanut butter, stir well and allow to simmer for 5 or 6 minutes.
- Done!
- Serve with boiled rice.
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