Chicken with Lime and Coconut
|Chicken breast fillet/Chicken thigh fillet||2 Pound, cut into thick strips (1 Kilogram)|
|Thai red curry paste||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Brown sugar/Palm sugar||3 Tablespoon|
|Kaffir lime leaves||4|
|Finely grated lime rind||2 Teaspoon|
|Coconut cream||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Thai fish sauce||1 Tablespoon (Nam Pla)|
|Coconut vinegar||2 Tablespoon|
|Shredded coconut||3 Tablespoon|
|Fresh red chilies||4 , sliced|
1. Place chicken and curry paste in a bowl and toss to coat. Heat oil in a wok or large saucepan over a high heat, add chicken and stir-fry for 4-5 minutes or until lightly browned and fragrant.
2. Add sugar, lime leaves, lime rind, coconut cream and fish sauce and cook, stirring, over a medium heat for 3-4 minutes or until the sugar dissolves and caramelises.
3. Stir in vinegar and coconut and simmer until chicken is tender. Serve with chillies in a dish on the side.