A taste of Thailand and that creamy coconut aroma is quite addictive. Sticky rice with spicy hot and fragrant chicken does it for me! Choose your chilis according to your taste for heat, generally the larger the chili the less heat is a good guideline. Good for 4 servings.
What you need
6-8 chicken thighs thinly sliced
½ cup chicken stock
2 tablespoons coconut cream
2 chilis thinly sliced
6 spring onions finely sliced
3 tablespoons peanut butter
Oil for frying
Ina pan over a high heat, seal the chicken slices in batches and set aside.
Reduce the heat, add a little more oil and fry the chili and spring onions for about 1 or 2 minutes. Add back the chicken and toss to combine everything.
Add the stock, coconut cream and peanut butter, stir well and allow to simmer for 5 or 6 minutes.
Serve with boiled rice.
The chicken and sweet potato curry is a real winner if you are a curry fan.