It’s hot and the refrigeration equipment is working overtime to keep things cool but that doesn’t mean I want salad for supper. I am hankering after heat, fresh and hot.
Coconut chilli chicken
Cut a chicken breast into thigh size pieces and brown in oil. Set aside and drain off most of the oil and juices.
Meanwhile, place the following into a whizzer:
Knob fresh ginger
Red chilli (fresh) with or without seeds
Clove garlic, peeled
Zest of a lime (keep the lime for later)
Bunch fresh coriander
Large ripe tomato
Splash soy sauce
Splash fish sauce
It is good to make this in advance as the ingredients get to know one and other
Place the paste into the pan you cooked the chicken in and cook over low/medium heat for a couple of minutes stirring continuously.
Now return the chicken to the pan and add 100ml or so of coconut milk, stir, cover and leave to simmer for 20/25 minutes.
When the chicken is cooked add the lime juice and some fresh coriander leaves
And then I got carried away with Aubergine Bhaji and Coconut Naan bread.
It was fresh, hot and the sweat dripped off the end of my nose as I ate and watched the sunset go down from my roof terrace.