Thai Coconut Chicken

Mmm, Thai coconut chicken. It seems as though I have a thing for Thai lately, but really it has more to do with the fact that I had leftover coconut milk in the fridge that I needed to use. I am sure that coconut milk is full of fat and bad for you - but it tastes so good! And it is from a fruit, so it can't be too bad right?

This is a Weber family recipe and Nathan is definitely the master at cooking this dish whilst I am relegated to chopping vegetables :) this only takes about 30mins to cook and is super delicious.

Ingredients ~

• 600mL coconut milk
• 1 chicken breast, cubed
• 1 carrot, julienne
• 2 handfuls snow peas, topped and tailed and cut in half
• 2 cloves garlic, crushed
• about 1 tbsp thai green curry paste (add slowly and taste so you don't make it too spicy)
• 1 dessert spoon fish sauce
• a shake of dried basil
• oil
• rice, cooked (obviously)

Method ~

• Brown chicken in oil with garlic.
• Add vegetables and curry paste. Stir fry for 1-2mins.
• Add coconut milk and stir, then add fish oil (less stinky this way). Then add dried basil.
• Simmer for 15mins or until reduced and chicken is cooked through.
• Serve with rice (it is super fun to use moulds for the rice!)