This Recipe comes from our friend Emma at Usborne Books. This Children’s World Cookbook features lots of kid-friendly recipes with a little bit of useful info about each of the recipes. Enjoy!
Thailand is in south-east Asia and has a tropical climate with sunshine all year round. It has white beaches fringed with palm trees, lush rainforests, rivers and waterfalls. Thai food is colorful, fresh and spicy. Thai cooks use blends of spices, particularly chilies, lemon grass, coriander and a salty fish paste, called “nam pla”.
*Coconut adds a creamy taste to this typical Thai dish. You can also taste the blend of garlic, chili powder and ground ginger.
2 medium onions
3 cloves garlic
1 teaspoon ground ginger
1 teaspoon chili powder
a pinch of salt and of black pepper
3 tablespoons vegetable oil
4 skinless chicken breasts
1 lemon
2 oz. creamed coconut
1 cup hot water
1. Peel and chop the onions, and peel and crush the garlic. Mix the ginger, chili powder, salt and pepper in a bowl.
2. Heat the oil in a large frying pan. Add the chicken breasts and cook them gently for five minutes on each side.
3. Lift the chicken breasts onto a paper towel. Pat them with another paper towel to remove any extra oil.
4. Cut the lemon in half and squeeze it. Sprinkle the chicken with the spice mixture an some lemon juice.
5. Grate the creamed coconut finely. Put it in a bowl with the hot water and whisk it until it looks like milk.
6. Heat the oil in the frying pan again. Cook the onions and garlic over a low heat until they are soft.
7. Put the chicken back in the frying pan and pour the coconut mixture over it. Stir everything together.
8. Cook the chicken for about 20 minutes, until it is cooked all the way through.
* Serve the chicken with boiled or spiced rice. You could sprinkle freshly chopped coriander leaves on top.
