Thai Coconut Chicken
150ml Hot chicken stock
25g Creamed coconut
1tbsp Sunflower oil
8 Skinless chicken thighs
1 Small fresh red chilli, diced. (The seeds add extra heat)
4 Spring onions, thinly sliced
4 tbsp Peanut butter. (Cruchy or smooth, whichever you prefer)
Juice and freshly rind of 1 lime.
1. Place the chicked stock into a dish, add the creamed coconut and stir until melted
2. Heat the oil in a hot wok and cook the chicked until golden.
3. Add the chilli and spring onions to the wok and cook gently for a few minutes stirring to combine the flavours.
4. Add the peanut butter, coconut mixture, lime rind and juice and simmer uncovered for about 5 minutes untill the chicken is cooked through.
Serve with cooked rice.