Pan cooked Chicken with Thai Spices Recipe
Ingredients
| Kaffir lime leaves | 4 | |
| 5 cm /2 inch piece of root ginger, peeled and chopped | ||
| 300 ml / 1/2 pint chicken stock, boiling | ||
| 4 x 175 g / 6 oz chicken breasts | ||
| Groundnut oil | 2 Teaspoon | |
| Coconut milk | 5 Tablespoon | |
| Fish sauce | 1 Tablespoon | |
| 2 red chillies, deseeded and finely chopped | ||
| 225 g / 8 oz Thai jasmine rice | ||
| Lime juice | 1 Tablespoon | |
| Coriander | 3 Tablespoon, chopped | |
| Ground black pepper | 1 To taste | |
| Wedges of lime | ||
| Freshly chopped coriander | ||
| Salt | To Taste | |
Directions
1. Lightly bruise the kaffir lime leaves and put in a bowl with the chopped ginger. Pour over the chicken stock, cover and leave to infuse for 30 minutes.
2. Meanwhile, cut each chicken breast into two pieces. Heat the oil in a large, non-stick frying pan or flameproof casserole and brown the chicken pieces for 2-3 minutes on each side.
3. Strain the infused chicken stock into the pan. Half cover the pan with a lid and gently simmer for 10 minutes.
4. Stir in the coconut milk, fish sauce and chopped chillies. Simmer, uncovered for 5-6 minutes, or until the chicken is tender and cooked through and the sauce has reduced slightly.
5. Meanwhile, cook the rice in boiling salted water according to the packet instructions. Drain the rice thoroughly.
6. Stir the lime juice and chopped coriander into the sauce. Season to taste with salt and pepper. Serve the chicken and sauce on a bed of rice. Garnish with wedges of lime and freshly chopped coriander and serve immediately.
2. Meanwhile, cut each chicken breast into two pieces. Heat the oil in a large, non-stick frying pan or flameproof casserole and brown the chicken pieces for 2-3 minutes on each side.
3. Strain the infused chicken stock into the pan. Half cover the pan with a lid and gently simmer for 10 minutes.
4. Stir in the coconut milk, fish sauce and chopped chillies. Simmer, uncovered for 5-6 minutes, or until the chicken is tender and cooked through and the sauce has reduced slightly.
5. Meanwhile, cook the rice in boiling salted water according to the packet instructions. Drain the rice thoroughly.
6. Stir the lime juice and chopped coriander into the sauce. Season to taste with salt and pepper. Serve the chicken and sauce on a bed of rice. Garnish with wedges of lime and freshly chopped coriander and serve immediately.
Chef
