Thai Chicken and Coconut
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 fresh red chillies to give a scrumptious meal!
Ingredients
- 2 tablespoons corn or sunflower oil
- 1 onion, chopped finely
- 1-2 red chillies, (finger-length ones), deseeded and chopped finely
- 2 cloves garlic, chopped
- 2.5cm root ginger, peeled and grated finely
- 1 teaspoon Goodall’s cumin
- 1 teaspoon Goodall’s ground coriander
- 350g (12 oz) lean chicken, chopped in pieces
- 400 ml tin of coconut milk
- 275 ml (1/2 pt) chicken stock
- 1 medium red pepper, de-seeded and cut in fingers
- 300g (10 oz) parsnips, peeled, cut in thick fingers, discarding the central ("wooden") bit
- Goodall’s salt and Goodall’s ground black pepper
- 50g (2 oz) mangetout
- 75g (3 oz) baby corn, split in half lengthways
Method
Heat one tablespoon of the oil in a pan and fry the onion, chillies, garlic and root ginger until soft but not browned. Transfer to a saucepan. 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, chillies, garlic and root ginger. 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). Add the mangetout and sweet corn and continue cooking for a further 10 minutes or until cooked through. Season to taste.
To serve:
Serve with basmati rice mixed with Goodall’s parsley.
Brenda’s TopTip:
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.