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Ingredients
- 100g/4oz fresh coriander
- 3 fresh red chillies, halved lengthways and seeded
- 3 spring onions, chopped
- 3 garlic cloves, chopped
- 1 tablespoon olive oil
- 11⁄2 teaspoons grated lime zest
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons light soy sauce
- 1 teaspoon anchovy paste
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon salt
- 3 large carrots, thinly sliced
- 450g/1lb small red potatoes, cut into chunks
- 900g/2lb skinless chicken thigh fillets, cut into chunks
- 400ml/14fl oz milk
- 3⁄4 teaspoon coconut essence
- 225g/8oz frozen peas
Instructions
- Put the fresh coriander, chillies, spring onions, garlic, oil, lime zest, lime
juice, soy sauce, anchovy paste, ginger, cumin, ground coriander and
salt in a blender or food processor. Purée to a paste. - In a large frying pan over a low heat, cook the paste for 5 minutes. Add
the carrots, potatoes and 175ml/6fl oz water, and bring to the boil.
Reduce the heat and simmer for 5 minutes. - Add the chicken and cook for 5 minutes. Stir in the milk and coconut
essence, and simmer for 10 minutes or until the chicken is cooked
through. Stir in the peas, and cook for 3 minutes or until heated through.
Serve hot.
