Thai coconut chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 500 | grams | Boneless chicken breasts; skinned and thinly |
| ; sliced | ||
| ¾ | cup | MAGGI Coconut Milk Powder |
| ¾ | cup | Warm water |
| 1½ | teaspoon | MAGGI Chicken Stock |
| 2 | smalls | Fresh chillies; sliced |
| 1 | tablespoon | Fish sauce |
| 2 | Lemon grass stalks cut into 3cm pieces OR | |
| ½ | teaspoon | Grated lemon rind |
| 1 | teaspoon | Grated fresh root ginger |
| 250 | grams | Button mushrooms; cut in half |
| ¼ | cup | Lime or lemon juice |
| ¼ | cup | Fresh coriander leaves |
| 1 | Tomato; skinned and diced | |
Directions
Heat the oil in a large frying pan. Add the chicken and cook over a moderately high heat until brown. Remove the chicken and set aside.
Whisk the coconut milk powder and warm water together until combined.
Add to the pan with the stock powder, chilli, fish sauce, lemon grass or rind and ginger. Cook over a moderate heat for 2 minutes.
Add the mushrooms and chicken to the pan and simmer over a low heat for 5 minutes or until the chicken is cooked. Remove the lemon grass if desired.
Add the lime or lemon juice, coriander and tomato. Cook for 1-2 minutes or until the sauce simmers.
Serve immediately with rice.
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