adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Green chilli chicken
Green chilli chicken
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spicy Asian chili bursts with bold flavor.
Ingredients:
  • 27.60 gm vegetable oil
  • 1 small brown onion, chopped
  • 2 fresh green chillies, stalks removed, finely sliced
  • 1/2 stalk lemon grass, tough outer layers removed, finely chopped
  • 5cm piece fresh ginger, peeled, finely chopped
  • 1 large garlic clove, finely chopped
  • 1.25 gm ground cumin
  • 1/2 tsp ground coriander
  • Pinch of salt
  • 500mls (2 cups) chicken style liquid stock
  • 400ml can coconut milk
  • 24.40 gm fish sauce
  • 10.60 gm lime juice
  • 500g chicken thigh fillets or tenderloins, trimmed, cut into strips
  • 500g pumpkin, de-seeded, peeled, cut into 2cm pieces
  • 1 bunch choy sum or English spinach, trimmed, washed, cut into 8cm lengths
  • 82.50 ml coarsely chopped fresh coriander
  • 82.50 ml coarsely chopped fresh basil
  • Fresh basil leaves, extra, to garnish
  • Cooked jasmine rice, to serve
Instructions:
  • In a big saucepan, warm up the vegetable oil on medium heat and sauté the onion until soft, about 5 minutes.
  • Sauté green chillies, lemon grass, ginger, garlic, ground cumin, coriander, and salt over medium heat until fragrant, about 3-5 minutes.
  • Combine the stock, coconut milk, fish sauce, and lime juice in a pot and bring to a boil over medium heat.
  • Place the chicken and pumpkin into the pot and bring to a boil. Reduce heat and let simmer for 15 minutes.
  • Add the choy sum or English spinach and let it simmer for an additional 5 minutes, or until the chicken and vegetables reach desired tenderness.
  • Add the fresh coriander and basil, top with extra basil leaves, and serve alongside fragrant Jasmine rice.

Similar Recipes