Spicy Chicken in Young Coconut Water

Contents 1 ingredient 2 method 3 related articles 4 more recipe

ingredient

Boneless chicken, thin strips 1/2 cup

Tender coconut water 1 1/2 cups

Tender coconut flesh (malai), chopped 1/2 cup

Green chillies, halved 2-3

Chicken stock 3 cups

Oyster mushrooms, roughly sliced 5 large

Kaffir lime leaves 4

Salt to taste

Fish sauce 1 tablespoon

Sugar a pinch

Lemon juice 2 tablespoons

Fresh coriander leaves, chopped 2 tablespoons

method

In a non-stick pan, roast the coconut flesh with green chillies until brown.Bring the chicken stock to a boil in a large pan; add the chicken, coconut water, roasted coconut and chillies, oyster mushrooms, lime leaves and salt. Bring once again to a boil. Lower heat and simmer until the chicken is tender. Stir in the fish sauce, sugar and lemon juice. Serve hot, garnished with coriander leaves.

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