Sunday, 20 November 2011

Quick Thai Coconut Chicken

A quick one after a long day at work, again based on a tasty pre-marinaded meat available at our local butcher's. I'm pretty sure it was just a couple of chicken thighs, deboned, marinaded in garlic, chilli, coriander leaf and ginger for 24 hours. I cut them into bite-sized pieces, fried in a hot wok, then covered in 100ml of coconut milk and the juice of a lime, bubbled through and served over egg-fried rice, with a slightly more generous amount of peas than usual to make up for the lack of vegetables.

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