This is a basic recipe. You could also add at the beginning ginger, garlic, lemongrass or chilli. At the end you could add kaffir lime leaves, coriander or mint.
500g chicken thighs, diced preferably, but also whole
2 tablespoons coconut oil
Juice 1-2 limes
Coconut cream – enough to make it the consistency you want
1 tspn sugar or honey
½ tspn salt
Melt coconut oil, add juice of ½ lime and fry chicken, cooking until it is thoroughly cooked, 10-20 mins.
Remove chicken to a plate and increase heat. Evaporate chicken stock until it is tan in colour.
Remove the excess fat.
Add coconut cream, a little at a time, until it’s a consistency you like. If serving over rice you may want it runny. If serving by itself you may want it a little thicker. You may need to use a whisk to incorporate the caramelised stock and coconut cream.
Add chicken, remaining lime juice and salt to taste. Also add any precooked vegetables you like. (I like broccoli diced tomatoes and capsicum)
Taste for seasoning adding extra salt, sugar or lime juice as you prefer, then serve.
500g chicken thighs, diced preferably, but also whole
2 tablespoons coconut oil
Juice 1-2 limes
Coconut cream – enough to make it the consistency you want
1 tspn sugar or honey
½ tspn salt
Melt coconut oil, add juice of ½ lime and fry chicken, cooking until it is thoroughly cooked, 10-20 mins.
Remove chicken to a plate and increase heat. Evaporate chicken stock until it is tan in colour.
Remove the excess fat.
Add coconut cream, a little at a time, until it’s a consistency you like. If serving over rice you may want it runny. If serving by itself you may want it a little thicker. You may need to use a whisk to incorporate the caramelised stock and coconut cream.
Add chicken, remaining lime juice and salt to taste. Also add any precooked vegetables you like. (I like broccoli diced tomatoes and capsicum)
Taste for seasoning adding extra salt, sugar or lime juice as you prefer, then serve.
