Recipe for Success

Wednesday, February 16, 2005

Chilli Coconut Chicken

This Thai-inspired dish is quick, simple and tasty. Serve it with Thai Jasmine rice for lunch or supper and make it as firey as you can stand!


2-3 cloves garlic, finely chopped
1 inch piece root ginger, finely chopped
chilli flakes
chilli powder
lemon grass
2 chicken breasts
1 can coconut milk (low fat can be used)
sweet chilli sauce
light soy sauce
oyster sauce
dessicated coconut, toasted
fresh coriander


  1. Heat vegetable oil in a pan and add the garlic, ginger, chilli flakes and powder and lemon grass. Fry for a couple of minutes then add the chicken breasts and sear on all sides.
  2. Mix the coconut milk with the milk, smoothing out any lumps. Pour this into the pan with the chicken. Add the sauces and mix well.
  3. Simmer the sauce with the chicken in, covered but stirring occasionally, until the chicken is cooked and the sauce is reduced and thickened. If the chicken is cooked before the sauce reaches the consistency you desire, simply remove the chicken from the sauce and then replace it for a couple of minutes to reheat once the sauce is thickened.
  4. Serve the chicken on a bed of rice with the sauce poured over. Garnish with a sprinkling of toasted coconut and some coriander.


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