Coconut chilli chicken

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Serves: 4

By WineGless



  • 2 lime

  • 400ml coconut milk

  • 2 tbsp groundnut oil

  • 50g fresh ginger peeled and thinly sliced

  • 2 tbsp dark soy sauce

  • 200g tomatoes

  • 2 tbsp fish sauce nam plah

  • 1 bunch coriander

  • 3 lemongrass

  • 8 chicken thigh

  • 2 red chillies chopped


  1. Peel and discard the outer leaves of the lemongrass, they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Add the ginger and chillies to the lemongrass. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later.
  2. Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks. Add the fish sauce, soy sauce and the tomatoes and process for a few seconds longer.
  3. Warm a further tablespoon of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes until fragrant, stirring almost constantly, then return the chicken to the pan.
  4. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes. Test the chicken for done-ness, making certain it’s cooked right the way through, simmer for few minutes, then add the juice of the limes and the reserved coriander leaves.

Additional Information

  • thai

  • tomato

  • Chicken

  • Meat

  • Main Course

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