Chicken with Lime and Coconut Recipe
Ingredients
| 1 kg/2 lb chicken thigh or breast fillets, cut into thick strips | ||
| 1 tablespoon Thai red curry paste | ||
| Vegetable oil | 1 Tablespoon | |
| 3 tablespoons palm or brown sugar | ||
| Kaffir lime leaves | 4 | |
| Lime rind | 2 Teaspoon, finely grated | |
| 1 cup/250 ml/8 fl oz coconut cream | ||
| Fish sauce | 1 Tablespoon | |
| 2 tablespoons coconut vinegar | ||
| Shredded coconut | 3 Tablespoon | |
| Red chillies | 4 , sliced | |
Directions
1. Place chicken and curry paste in a bowl and toss to coat. Heat oil in a wok or large saucepan over a high heat, add chicken and stir-fry for 4-5 minutes or until lightly browned and fragrant.
2. Add sugar, lime leaves, lime rind, coconut cream and fish sauce and cook, stirring, over a medium heat for 3-4 minutes or until the sugar dissolves and caramelises.
3. Stir in vinegar and coconut and simmer until chicken is tender. Serve with chillies in a dish on the side.
2. Add sugar, lime leaves, lime rind, coconut cream and fish sauce and cook, stirring, over a medium heat for 3-4 minutes or until the sugar dissolves and caramelises.
3. Stir in vinegar and coconut and simmer until chicken is tender. Serve with chillies in a dish on the side.
Chef
