"Very easy to cook but healthy food. Perfect for your family."
Pan-cooked Chicken with Thai Spices
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Prep time: 30mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 fresh Lemon leaves
- 5 1/2 inch piece peeled and chopped Ginger
- 300 1/2 millileters pint Chicken stock
- 4 pieces of Chicken breast
- 2 teaspoon Vegetable Oil
- 5 tablepoons Coconut milk
- 1 teaspoon Fish sauce
- 2 deseeded and finely chopped Red Chilies
- 1 tablepsoon Lemon juice
- 3 tablespoon freshly chopped Coriander
- Salt and Freshly ground pepper
Method
Step 1
Lighty bruise the lemon leaves and put in a bowl with chopped ginger and pour over the chicken stock, cover and leave to infuse for 30 minutes.
Step 2
Meanwhile, cut each chicken breast into two pieces. Heat the oil in a large, non-stick frying pan and brown the chicken pieces for 2-3 minutes on each side.
Step 3
Strain the infused chicken stock into the pan. Half cover the pan with a lid and gently simmer for 10 minutes.
Step 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 slighty.
Step 5
Stir the lemon juice and chopped coriander into the sauce. Season to taste with salt and pepper. Serve the chicken and sauce on a bed or rice. Garnish with wedges of lemon and freshly chopped coriander and serve with love.