Thai chicken

THAI-STYLE CHICKEN

Portions : 4 - Preparation : 10 minutes - Cooking time : 65 minutes

Ingredients

• 1 chicken, cut into 4 pieces
• 90 ml (6 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 onion, chopped
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) tomato paste
• 30 ml (2 tbsp.) ginger, grated
• 15 ml (1 tbsp.) sugar
• 15 ml (1 tbsp.) turmeric
• 1 l (4 cups) chicken broth
• 500 ml (2 cups) coconut milk
• 5 ml (1 tsp.) Sambal Oelek sauce
• 15 ml (1 tbsp.) fish sauce
• 1 lime, zest and juice
• 1 large carrot, julienned
• 1 l (4 cups) snow peas
• 500 ml (2 cups) bean sprouts
• ½ bunch coriander, leaves removed, chopped
• 4 portions wide rice noodles, cooked

Preparation

1. In a hot skillet, brown chicken pieces coated with Mycryo butter or in the fat of your choice. Add the onion, garlic and tomato paste and sauté for a further 1 minute.
2. Add the garlic, ginger, sugar, turmeric, stock, coconut milk, Sambal Oelek sauce and fish sauce, cover and simmer for 1 hour.
3. Add the lime juice, carrot and snow peas. Check seasoning.
4. Just before serving, add the bean sprouts and coriander.
5. Serve with wide rice noodles.