Braised Thai Coconut Chicken with Spicy Thai Dressing
I GF I DF I VEG option I SERVES: 4 | PREP:10min | COOK: 20 min
INGREDIENTS
2 Tbsp olive oil
1 red onion, sliced
600g chicken thighs
½ cup Peko Peko Thai Chilli Garlic Sauce
400ml tin coconut cream
1 lemongrass stalk, bruised
4 kaffir lime leaves
150g green beans, topped, tailed and cut into thirds
TO SERVE
1 ½ cups basmati rice, cooked
Fresh coriander
Red chili to taste
Lime wedges
TO PREPARE
- Heat oil in a large pan over medium high heat. Add the onion, cook for 5 minutes to soften. Push the onion aside and add the chicken thighs, browning well on both sides.
- Add Peko Peko Thai Chilli Garlic Sauce, coconut cream, lemongrass and kaffir lime leaves. Stir together and bring to a simmer. Continue to cook for 15 – 18 minutes until the chicken is cooked.
- Add the beans, for the remaining 4 – 5 minutes cook time.
- Serve hot, dividing the rice between four bowls and topping with the braised chicken, beans, fresh coriander, chili and lime wedges.
COOKS NOTES
- Use the sauce of this recipe as a foundation to your favourite curries. Poach fish, tofu, pumpkin, eggplant or other favourite vegetables in the curry sauce – adjusting the cook time accordingly.
