Thai Coconut Chicken
A few years ago I bought a couple of recipe books from Woolworths. I still have them and they remain gems in my recipe book cupboard. The following recipe has been a winner since I bought the book called Quick Short Chicken Recipes (Murdoch Books, 1999) I certainly wish Woolworths would publish books like these again.
Ingredients
1 tablespoon peanut oil
6 spring onions, chopped
2 tablespoons green curry paste
400 ml can coconut milk
8 chicken thigh cutlets, skin removed
1 teaspoon finely grated lime rind
1 tablespoon lime juice
1 tablespoon fish sauce
¼ cup fresh coriander leaves
Fresh coriander, extra, to garnish
Method
1. Heat the oil in a saucepan, add the spring onion and curry paste and cook, stirring, for 2 minutes. Add the coconut milk and 125 ml water and bring to the boil.
2. Reduce the heat, add the chicken cutlets and lime rind, and simmer for 35 – 40 minutes, or until the chicken is cooked through. Stir through the lime juice, fish sauce and coriander leaves.
3. Garnish with extra coriander and serve with steamed jasmine rice.
Comments
Thai Coconut Chicken — 9 Comments
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