Thai Chicken | My Recipe

INGREDIENTS

In a non stick pan
3 tablespoon fish oil / veggie oil
½ kg chicken fillet cube ( you can also use shrimps )
4 to 5 garlic cloves ( using back of spoon and pinch of salt stamp down for flavor )
Small piece fresh ginger stamped with juice
1 teaspoon red chilli paste
¼ teaspoon haldi
1 tablespoon brown sugar
1 red onion sliced
Handful chopped dhania (coriander)
1 long strand spring onion
1 strand lemon grass cube small
½ teaspoon crushed black pepper
½ tin coconut cream
Dash water
1 small lime ( squeeze the juice of lime )

METHOD

In a saucepan add oil , onions , stamp the white part of spring onion and chop the rest add , handful finely chopped dhania (coriander) , when onion nearly soft add the garlic cloves ( using the back of spoon and pinch salt press cloves down for flavor first then add ) add stamped ginger and red chilli paste . Sauté on low for 3 to 5 minutes , add sugar and juice from 1 lime , add haldi and crushed black pepper , add the coconut cream and braise for 2 minutes on low .
Lastly add chicken cubes and a dash of water , allow the the flavor to infuse in chicken and allow chicken to cook completely add for water if necessary. Garnish with fresh dhania (coriander) ( coriander )
Serve with white rice or roti

INFO & TIPS

This was Devine ,
This was adjusted and made according to my taste buds .

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