Details

Cook:

30 min

Ingredients

• 2 tbsp oil
• 2 chicken breasts
• 4 green onions
• 3 clove Garlic
• 1/2 tbsp fresh ginger, grated/minced
• 1/2 tsp cayenne pepper
• 1 tsp ground coriander
• Salt
• black pepper
• 400 ml coconut milk
• 1 Lemon
• 1/3–1/2 cup peanuts, roughly chopped
• cooked rice

Directions

1. 1 Cut the chicken breasts into small, roughly 1-inch pieces. Season generously with salt and pepper.
2. 2 Heat the oil in a large skillet or sauté pan over medium-high heat. Add the chicken and cook for about 4–6 minutes, turning occasionally, until lightly browned on the outside. It doesn't need to be completely cooked through yet. Remove to a plate.
3. 3 Lower the heat to medium. Add the white parts of the green onions, garlic, and ginger to the same pan. Cook for about 1 minute, stirring constantly.
4. 4 Stir in the cayenne and coriander and cook for another 30 seconds. This helps bloom the spices in the oil.
5. 5 Pour in the coconut milk and scrape up any browned bits from the bottom of the pan. Season with a little more salt and pepper.
6. 6 Put the chicken and any accumulated juices back into the pan. Bring the sauce to a gentle simmer and cook uncovered for about 8–10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
7. 7 Turn the heat down to low and stir in the juice of one lemon. Taste and adjust the salt, pepper, cayenne, or lemon as needed.
8. 8 Stir in a small handful of peanuts, reserving some for the top. Add the green parts of the green onions.
9. 9 Spoon the chicken and plenty of coconut sauce over warm rice. Finish with more chopped peanuts and green onion.