Recipes

Thai Chicken and Coconut is a typical Thai dish with a delightful combination of aromatic spices such as Goodall’s ground coriander and cumin, mixed together with spicy chillies to give a scrumptious meal!

1. Heat one tablespoon of the oil in a pan and fry the onion until soft but not browned.  Add the chilli, garlic and ginger pastes and heat gently . Transfer to a saucepan.
2. Add the remaining oil and fry the chicken pieces until golden. Then add the Goodall’s coriander and Goodall’s cumin to the chicken in the pan and fry very gently for about a minute, then transfer the lot to the saucepan with the onion mixture.
3. Pour the coconut milk into the pan and stir to gather up any tasty bits of remaining spices, then pour into the saucepan. Put the chicken stock, red pepper and parsnip fingers into the saucepan, season with a little salt and pepper. Bring to the boil and simmer gently for about 15 minutes (lid half on).
4. Add the mangetout and sweet corn and continue cooking for a further 10 minutes or until cooked through. Season to taste.
5. Serve with basmati rice mixed with Goodall’s parsley.

Mrs G’s Top Tip

If you wish to slightly thicken the juices in this dish, blend 1 level tablespoon of cornflour with a little water to make a loose paste. Stir some of the hot juices into the cornflour mixture, then pour the lot back into the saucepan. Stir and bring gently to the boil and the juices will thicken. Use more cornflour if you wish.

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