Ingredients
Serves 4
6 organic chicken thighs
1 tablespoon of coriander root
3 whole chilies
1 1/2 tablespoons of ginger
2 cloves of garlic (Unless on FODMAP diet)
3-4 tablespoons of sliced lemongrass
1 tablespoon of salt
3/4 of a cup of shallots (or green part of spring onion for FODMAP)
1 teaspoon of shrimp paste
1 tablespoon of kaffir lime zest or citrus fruit rind
1 can of coconut milk
1 Gluten Free stock cube (added to 1 cup of hot water)
Oil for frying
Method
Grind all ingredients (except chicken, coconut milk, stock and oil) in a food processor (or use mortar and pestle or chop finely).
Heat up a large frying pan on medium heat and add oil.
Add the ground paste to the pan and cook until you can smell the ingredients (around 1-2 minutes).
Add the chicken thighs and cook on all sides.
Stir in the coconut milk and 1 cup of stock.
Cook until chicken is fully cooked (around 20 minutes).
You can add other finely chopped vegetables such as, courgettes, green beans or spinach that are allowed in your diet and/or of your liking at the end. Let them cook in the sauce with the heat TURNED OFF. They should be sightly crunchy to give texture. Serve with plain white rice.
This looks delicious!
Thank you for your comment
This looks so tasty, and suits my dietary requirements too! Thank you