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.