Ingredients

• 1kg chicken thigh fillets
• 1 onion
• 1 clove of garlic
• 1 piece of ginger
• 1-2 Red chillies to taste
• 1/2 cup of desiccated coconut
• 1 tspn curry powder
• 1 tspn turmeric
• 1 tspn cumin
• 1 tspn coriander
• 1 large tin of coconut milk
• 1 tspn of peanut oil
• 1 tspn of fish sauce
• Salt & Pepper to taste
• 1-2 cups of SunRice Long Grain Rice

Instructions

• Cook rice as per pack instructions.

• Meanwhile, peel onion, halve and slice thinly. Finley chop garlic, chilli and ginger.

• Remove excess fat from chicken and chop roughly into nice chunks

• Heat oil in large pan over medium heat. Add onion and stir fry about 2 mins.

• Add desiccated coconut stir-fry about 1 mins. Add garlic, chillies, ginger and spices and stir fry until fragrant.

• Stir in coconut milk and bring to a soft boil, stirring continuously

• Add chicken and reduce heat to simmer for about 20 mins. Stir in the fish sauce and continue to simmer for another 5-10 mins. Add salt and pepper here if you think it needs it.

• Serve on a bed of rice with fresh coriander to garnish.

Tips

• You can use minced ginger, garlic and chilli if you can't get the fresh.

• If you haven't used fish sauce before, don't be turned off by the smell.

Variations

• You can increase the coconut milk and add more vegetables to turn this into a hearty chicken and vegetable coconut soup.