Pan cooked Chicken with Thai Spices
|Kaffir lime leaves||4|
|Ginger root piece||2 Inch, peeled and chopped|
|Chicken stock||1⁄2 Pint, boiling (300 Milliliter)|
|Chicken breasts||24 Ounce (Four 175 Gram/ 6 Ounce Each Pieces)|
|Groundnut oil||2 Teaspoon|
|Coconut milk||5 Tablespoon|
|Fish sauce||1 Tablespoon|
|Red chilies||2 , deseeded and finely chopped|
|Thai jasmine rice||8 Ounce (225 Gram)|
|Lime juice||1 Tablespoon|
|Freshly chopped coriander||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Freshly chopped coriander||1 Tablespoon|
1. Lightly bruise the kaffir lime leaves and put in a bowl with the chopped ginger. Pour over the chicken stock, cover and leave to infuse for 30 minutes.
2. Meanwhile, cut each chicken breast into two pieces. Heat the oil in a large, non-stick frying pan or flameproof casserole and brown the chicken pieces for 2-3 minutes on each side.
3. Strain the infused chicken stock into the pan. Half cover the pan with a lid and gently simmer for 10 minutes.
4. Stir in the coconut milk, fish sauce and chopped chillies. Simmer, uncovered for 5-6 minutes, or until the chicken is tender and cooked through and the sauce has reduced slightly.
5. Meanwhile, cook the rice in boiling salted water according to the packet instructions. Drain the rice thoroughly.
6. Stir the lime juice and chopped coriander into the sauce. Season to taste with salt and pepper. Serve the chicken and sauce on a bed of rice. Garnish with wedges of lime and freshly chopped coriander and serve immediately.