Here's a hearty, warming meal that's sure to bring a smile to your face as a lovely mid-week dinner, or as part of a spread to share with friends or family. Serves 4.
INGREDIENTS:
800g chicken thigh meat
3 tbsp coconut oil
2 garlic cloves, pressed or sliced
1 medium onion, sliced
1 piece of fresh ginger, grated
4 kaffir/Australian lime leaves
1/4 cup stock (use our homemade Veg Stock!)
400ml coconut cream
300g green beans, trimmed
Thai Basil, coriander or mint to taste
1/4 cup raw cashews, for garnish
METHOD:
Rub 2 tbsp of the Chai Paste on the chicken thighs. Cover and marinate in the fridge for at least a couple of hours.
Heat half the coconut oil in a pan and add the chicken. Brown the chicken over 2-3 minutes. Remove the chicken from the pan.
Add the remaining oil and the onion. Gently soften the onion and add the ginger, garlic, and a big pinch of salt. Saute for five minutes.
Add the remaining Chai Mix and lime leaves. Deglaze the pan with the stock, then add the coconut cream. Bring to a boil, lower to a simmer and then add the chicken.
Cook for 20 minutes, turning the chicken halfway through, then add the green beans and cook for a further 3 minutes. Add herbs and check seasoning.
Serve in bowls with cashews, extra herbs and cauliflower rice.
NOTE: This recipe is equally delicious with fish instead of chicken!