Thai coconut chicken

Yield: 4 servings

Measure 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

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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