- serves 4 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 2 tbsp vegetable oil
- 3 garlic cloves, roughly chopped
- 2 coriander plants, stalks and roots roughly chopped, leaves reserved
- 1 tbsp ground coriander
- 4 chicken thighs, cut into 3 cm pieces
- 1 long green chilli, thickly sliced
- 2 tbsp fish sauce
- 250 ml (1 cup) coconut cream
- ½ tsp sugar
- steamed rice and lime wedges, to serve
Instructions
- Heat a wok over high heat and add the vegetable oil. Add the garlic and coriander stalks and roots and stir-fry for about 1 minute or until fragrant. Add the ground coriander and chicken and stir-fry until the chicken is lightly browned. Add the chilli, fish sauce, coconut cream and sugar and bring to a simmer. Simmer until the chicken is cooked through.
- Scatter with the coriander leaves and serve with steamed rice and a wedge of lime.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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