One of my very good friends cooked me a similar dish using salmon. I made a couple of tweaks and came up with this fresh and light recipe using traditional Thai flavours. Oh and this one is great to make in batches – it tastes even better the next day!”
Ingredients
- 400 grams organic and free range chicken thigh fillets
- 1 Spanish onion
- 10cm piece of lemon grass
- Thumb sized piece of ginger
- ½ teaspoon of dried chili flakes
- 2 limes
- ½ bunch of coriander
- 1 can of organic coconut milk
- ¼ cup cashews
- Rice bran oil
- Greens to serve
Method
- Remove any fat from the chicken and slice into strips.
- Heat some rice bran oil in a heavy-based or casserole pot on medium heat.
- Finely dice the onion, grate the lemongrass and ginger and add to the pot. Stir fry for 2 – 3 minutes.
- Add the chicken and chili and cook for 5 minutes.
- Add the coconut milk and cashews.
- Continue to cook over a low heat for 20 minutes or until the chicken is cooked through.
- Add the juice of 2 limes and stir.
- Continue to cook for another 5 minutes.
- Serve over steamed greens and top with roughly chopped coriander.
