Coconut Lime Crispy Chicken Curry

• portionen: 2
• gesamtzeit: 30 minutes

Zutaten

4 boneless chicken thighs

2 tsp salt

2tsp smoked paprika

2 shallots sliced

1 red chilli sliced

1 chicken stock pot

200ml coconut milk

1 tsp ginger paste

1 tsp garlic paste

1 lime

1 tbsp soy sauce

1 tbsp fish sauce

Bunch fresh chopped corriander

For optional garnish: spring onion, green chilli & coriander

Anweisungen

Coat the chicken in the salt and paprika then fry off on a high heat skin side down for around 10 mins until it is crispy. Turn the heat down then flip over and cooker for another 5 mins.

Once cooked remove from the pan & discard any fat from the meat.

To the same pan add a drizzle of oil, shallots & chilli then fry off for 5 mins.

Add the stock pot & 100ml water leaving to simmer for a few mins until the stock pot has dissolved.

Add in the garlic, ginger, coconut milk, soy sauce, fish sauce & the juice of the lime. Stir together then bring to a simmer.

Grate in the zest of the lime and add the chopped coriander.

Add the chicken back in to the pan and leave to simmer for another 10 mins until the chicken is cooked through.

Serve with jasmine rice & veg then top with the garnish if using it. Enjoy!!! Let me know if you make this & enjoyed it just as much as I did!