Coconut & Lime Crispy Chicken Curry
Serves 2
Directions
- 1Coat the chicken in the salt and paprika.
- 2Fry off on a high heat skin side down for around 10 mins until it is crispy.
- 3Turn the heat down then flip over and cooker for another 5 mins.
- 4Once cooked remove from the pan & discard any fat from the meat.
- 5To the same pan add a drizzle of oil, shallots & chilli then fry off for 5 mins.
- 6Add the stock pot & 100ml water leaving to simmer for a few mins until the stock pot has dissolved.
- 7Add in the garlic, ginger, coconut milk, soy sauce, fish sauce & the juice of the lime. Stir together then bring to a simmer.
- 8Grate in the zest of the lime and add the chopped coriander.
- 9Add the chicken back in to the pan and leave to simmer for another 10 mins until the chicken is cooked through.
- 10Serve with jasmine rice & veg then top with the garnish if using it.
Ingredients
- 4 boneless chicken thighs
- 2 tsp salt
- 2 tsp smoked paprika
- 2 shallots
- 1 red chilli
- 1 chicken stock pot
- 200 ml coconut milk
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 lime
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- bunch fresh chopped corriander
- spring onion
- green chilli
- coriander
- drizzle oil
- 100 ml water
- jasmine rice
Equipment
pan
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