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  • Chili Coconut Chicken (Thai)

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    Chili Coconut Chicken (Thai)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/3 c. coconut cream
    • 2/3 c. warm chicken stock
    • 1 Tbsp. sunflower oil
    • 8 x skinless, boneless chicken thighs, cut into long thin strips
    • 1 sm red chilli, sliced thinly
    • 4 x spring onions (scallions)sliced thinly
    • 4 Tbsp. smooth or possibly crunchy peanut butter finely grated rind and juice 1 lime
    • 2 Tbsp. minced fresh corriander (cilantro) (optional)

    Directions

    1. 1. Dissolve coconut cream in chicken stock.
    2. 2. Heat oil in wok or possibly heavy skillet and fry chicken, stirring till golden brown.
    3. Stir in chilli and onions and cook gently for a few min.
    4. 3. Add in the peanut butter,coconut cream, lime rind and juice and simmer uncovered, stirring for about 5 min. Serve with boiled rice and sprinkle with corriander (cilantro), if using. Serves
    5. 4. July 16, 1999
    6. COOK"S VARIATION:Serve jasmine rice with this spicy dish. It has a fragrant aroma which is well suited to Thai-style recipes.

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