Coconut chicken with Lime

This tasty dish Coconut chicken with Lime combines the flavors of lime, peanut, coconut, and chile. You’ll find coconut cream in most large food stores or delicatessens.
Serves 4
  • ²⁄³ cup hot chicken bouillon
  • ¹⁄4 cup creamed coconut
  • 1tbsp sunflower oil
  • 8 skinless, boneless chicken thighs, cut into long, thin strips
  • 1 mall red chile, sliced thinly
  • 4 scallions, sliced thinly
  • 4 tbsp smooth or crunchy peanut butter
  • finely grated rind and juice of 1 lime
  • boiled rice, to serve
To Garnish
  • 1 fresh red chile
  • scallion”tassel”

1. Pour the chicken bouillon into a measuring cup or small bowl Crumble the creamed coconut into the chicken bouillon and stir the mixture until the coconut dissolves.

2. Heat the oil in a preheated wok or large heavy pan.

3. Add the chicken strips and cook, stirring. until they turn a golden colour.

4. Stir in the red chile and scallions and cook gently for a few minutes,

5. Add the peanut butter.coconut and chicken bouillon mixture, lime rind, and juice, and simmer. uncovered, for about 5minutes, stirring frequently to prevent the mixture sticking to the bottom of the wok or pan.
6.Transfer the coconut chicken to a warm serving dish, garnish with the red chile and scallion tassel, and serve with boiled rice
Cook’s Tip
serve jasmine rice with this spicy has a fragrant aroma that is well-suited to these flavors.



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