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Ingredientes
- 1/3 c. coconut cream
- 2/3 c. warm chicken stock
- 1 Tbsp. sunflower oil
- 8 x skinless, boneless chicken thighs, cut into long thin strips
- 1 sm red chilli, sliced thinly
- 4 x spring onions (scallions)sliced thinly
- 4 Tbsp. smooth or possibly crunchy peanut butter finely grated rind and juice 1 lime
- 2 Tbsp. minced fresh corriander (cilantro) (optional)
Direcciones
- 1. Dissolve coconut cream in chicken stock.
- 2. Heat oil in wok or possibly heavy skillet and fry chicken, stirring till golden brown.
- Stir in chilli and onions and cook gently for a few min.
- 3. Add in the peanut butter,coconut cream, lime rind and juice and simmer uncovered, stirring for about 5 min. Serve with boiled rice and sprinkle with corriander (cilantro), if using. Serves
- 4. July 16, 1999
- COOK"S VARIATION:Serve jasmine rice with this spicy dish. It has a fragrant aroma which is well suited to Thai-style recipes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 123 | 47% |
| Total Fat 14.36g | 18% |
| Saturated Fat 5.5g | 22% |
| Trans Fat 0.05g | |
| Cholesterol 39mg | 13% |
| Sodium 194mg | 8% |
| Potassium 331mg | 9% |
| Total Carbs 20.39g | 5% |
| Dietary Fiber 1.5g | 5% |
| Sugars 14.83g | 10% |
| Protein 14.13g | 23% |
