Thai Coriander and Coconut Chicken
Over a year ago
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Ingredients
- 1 tbsp vegetable oil
- 2 tbsp balti paste
- 4 pieces Chicken thighs / breasts
- 1 tin coconut milk
- 3 medium sliced onions
- 4 cloves garlic (crushed)
- 1 tin chopped tomatoes
- 2 tbsp chopped coriander
- lemon juice
- 250g brown rice
Accompaniment
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Description
This is really yummy
Method
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1
1. Marinate Chicken in 1 tbsp balti paste and lemon juice for at least an hour (preferably overnight covered and placed in the fridge).
2.Heat oil in wok over high heat.
3. Add the chicken and fry for 1 to 2 mins until browned. Remove from pan and set aside.
4. Add onions and coriander, 1 tbsp balti paste and garlic to the pan and fry on a medium heat until the onions soften.
5. Add the coconut milk and tinned tomatoes and simmer gently for about 20 mins.
6. Add the browned chicken and simmer until cooked through. (around 20 mins)
7. Boil the rice as per instructions. Serve with boiled brown rice.
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