Tuesday, January 6, 2009

Coconut Chicken

Serves 6
Preparation Time: 10 minutes
Cooking Time: 30-35 minutes


6 chicken breast fillets - skinned
3 tbsp vegetable oil
15 gm pack fresh coriander
3 garlic cloves - peeled
2.5 cm root ginger - chopped
1 stalk lemon grass
6 kaffir lime leaves
rind and juice of 2 limes
1-2 red chillies - seeded
400 ml can coconut milk
2 tbsp fish sauce
300 ml chicken stock
100 gm asparagus tips
150 gm baby corn - halved length ways
150 gm sugar snap peas


Fry chicken in oil, cook for 10-15 minutes, turning once, until golden. Remove leaves from the coriander stalks; reserve.

Place stalks, garlic, ginger, lemon grass, lime leaves, chillies, lime rind and juice in a food processor. Blend to smooth paste.

Add half coconut milk to pan; boil until it separates. Add paste; cook for 3 minutes, stirring. Add fish sauce, stock and rest of coconut milk. Bring to boil.

Add chicken. simmer uncovered for 10 minutes or until chicken is cooked through. Add asparagus, corn and sugar snaps peas. Cover, simmer for 5 minutes. Stir in coriander leaves; serve.

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