Thai-style coconut chicken with ginger
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cooking oil |
| 2 | Garlic cloves; chopped | |
| 2 | slices | Fresh ginger |
| ½ | Red capsicum | |
| 3 | Shallots; chopped | |
| 1 | large | Chicken breast; sliced |
| 1 | teaspoon | Trident Soy Sauce |
| 1 | can | Trident Coconut Cream 400 ml |
| 20 | grams | Trident Sliced Bamboo Shoots |
| 2 | tablespoons | Trident Sweet Chilli Sauce with Ginger |
Directions
Heat oil in wok, add garlic, ginger, capsicum and shallots and cook for 2 minutes. Add chicken and soy sauce and cook until chicken browns. Reduce heat and add the coconut cream and bamboo shoots. Steam for 2 minutes stirring occasionally.
Add sweet chilli sauce with ginger and stir again for 1 minute. Remove from heat and serve with steamed rice.
NOTES : Ready in 15 to 20 minutes. Serves 2.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.