Pan-Cooked Chicken with Thai Spices is a full flavor recipe that is great with rice. The spices and coconut milk make the dish a true temptation.
Pan-Cooked Chicken with Thai Spices
4 Kaffir lime leaves
2 Red chilies, deseeded and finely chopped
2 teaspoon Groundnut oil
1 tablespoon Lime juice
1 tablespoon Fish sauce
5 tablespoon Coconut milk
3 tablespoon Freshly chopped coriander
8 oz Thai jasmine rice
4 x 6 oz Chicken breasts
1/2 pint Chicken stock, boiling
2-inch Piece of root ginger, peeled and chopped
Salt and freshly ground black pepper
Wedges of lime
Freshly chopped coriander
Lightly bruise the kaffir lime leaves and put in a bowl with the chopped ginger. Pour over the chicken stock, cover and leave to infuse for 30 minutes.
Meanwhile, cut each chicken breast into two pieces. Heat the oil in a large. non-stick frying pan or flameproof casserole and brown the chicken pieces for 2-3 minutes on each side.
Strain the infused chicken stock into the pan. Half cover the pan with a lid and gently simmer for 10 minutes.
Stir in the coconut milk, fish sauce and chopped chilies. Simmer, uncovered for 5-6 minutes or until the chicken is tender and cooked through and the sauce has reduced slightly.
Meanwhile, cook the rice in boiling salted water according to the packet instructions. Drain the rice thoroughly.
Stir the lime juice and chopped coriander into the sauce. Season to taste with salt and pepper. Serve the chicken and sauce on a bed of rice. Garnish with wedges of lime and freshly chopped coriander and serve immediately.
Chicken thighs can be used as a substitute for this recipe, and it stays moist throughout the cooking process.