Thai Coconut Chicken


Ingredients: -

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.

Method: -

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.

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01 May 2014


By Sally Thomas
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