Chicken in Coconut Milk
Preparation Time: 15 minutes | Cooking Time: 30 minutes
4 single chicken breast fillets (680g)
3 cups coconut milk
1 teaspoon dried chili flakes
2 tablespoons chopped peanuts
1/4 teaspoon black peppercorns
2 stems fresh lemon grass, chopped
4 green onions, chopped
2 cloves garlic, crushed
1 tablespoon brown sugar
1 teaspoon shrimp paste
2 teaspoons oil
1 cup coconut milk, extra
Combine chicken and coconut milk in pan, bring to boil, simmer; covered, for 20 minutes. Drain chicken; discard coconut milk. |
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Meanwhile, blend chili, peanuts, peppercorns, lemon grass, onion, garlic, sugar and paste until well combined.
Heat oil in pan, cook peanut mixture, stirring, for about 2 minutes or until fragrant. Stir in extra coconut milk and chicken, stir until hot.
Serves 4.
Store
Can be prepared a day ahead. Store, covered, in refrigerator.
Per serving: 30.6g fat, 452 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
