Chris’ Thai chicken

New Zealand Woman’s Weekly - - FOOD EXTRA -

SERVES 2

Recipe by Chris du Fall

½ tbsp brown su­gar

1 tbsp fish sauce

1 red cap­sicum

½ cup light co­conut milk

1 tsp red chilli, chopped (with­out seeds if less heat is re­quired)

4 bone­less chicken thighs, each cut into six pieces

1 tele­graph cu­cum­ber

1 cup chopped co­rian­der Un­salted cashew nuts, roughly chopped

Bas­mati rice

1 In a large fry­ing pan, mix the brown su­gar and fish sauce, cook­ing gen­tly over a medium heat un­til it be­comes a slurry.

2 Slice the cap­sicum into juli­enne strips, then add to the pan with the co­conut milk and chilli. Cook gen­tly for 5 min­utes or so, then add the chicken pieces. Poach the chicken un­til cooked. Stir oc­ca­sion­ally.

3 Cut the un­peeled cu­cum­ber into quar­ters length-wise and, us­ing a potato peeler, peel cu­cum­ber rib­bons, then add to the cooked chicken. Driz­zle the sauce mix­ture over the top and sprin­kle with co­rian­der and chopped cashew nuts. Sea­son to taste.

ADAPT IT: If you sub­sti­tute the cu­cum­ber with cour­gette, the chicken with prawns and the bas­mati rice with brown rice, you get a whole new recipe with de­li­cious flavours that will keep you com­ing back for more.

Edited ex­tract from EatWell,LiveWell, Hyn­d­man Pub­lish­ing, RRP $ 34.99.

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