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Pan-Cooked Chicken with Thai Spices Recipe

Pan-Cooked Chicken with Thai Spices Recipe - 4 servings

Ingredients:

4 kaffir lime leaves

5 cm piece of root ginger, peeled and chopped

300 ml chicken stock, boiling

4 x 175 g chicken breasts

2 teaspoons groundnut oil

5 tablespoons coconut milk

1 tablespoon fish sauce

2 red chilies, deseeded and finely chopped

225 g Thai jasmine rice

1 tablespoon lime juice

3 tablespoons freshly chopped coriander

Salt and freshly ground black pepper

 

To garnish:

Wedges of lime

Freshly chopped coriander

Method:

Lightly bruise the kaffir lime leaves and put in a bowl with the chopped ginger. Pour over the chicken stock, cover and leave to infuse for 30 minutes. Meanwhile, cut each chicken breast into two pieces. Heat the oil in a large, non-stick frying pan or flameproof casserole and brown the chicken pieces for 2-3 minutes on each side. Strain the infused chicken stock into the pan. Half cover the pan with a lid and gently simmer for 10 minutes. Stir in the coconut milk, fish sauce and chopped chilies. Simmer, uncovered, for 5-6 minutes, or until the chicken is tender and cooked through and the sauce has reduced slightly. Meanwhile, cook the rice in boiling salted water according to the packet instructions. Drain the rice thoroughly. Stir the lime juice and chopped coriander into the sauce. Season to taste with salt and pepper. Serve the chicken and sauce on a bed of rice. Garnish with wedges of lime and freshly chopped coriander and serve immediately.

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