Chris’ Thai chicken
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
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.