Pan-cooked Chicken with Thai Spices Recipe

Ingredients :

• 4 kaffir lime leaves

• 5cm / 2 inch piece of root ginger, peeled and chopped

• 300ml / ½ pint chicken stock, boiling

• 4 x 175g / 6oz chicken breasts

• 2 tsp groundnut oil

• 5 tbsp coconut milk

• 1 tbsp fish sauce

• 2 red chilies, de-seeded and finely chopped

• 225g / 8oz Thai jasmine rice

• 1 tbsp lime juice

• 3 tbsp freshly chopped coriander

• salt and freshly ground black pepper
  
  To garnish :

• wedges of lime

• freshly chopped coriander

Method :

1. Lightly bruise the kaffir lime leaves and put in a bowl with the chopped ginger. Pour over the chicken stock, cover and leave to infuse for 30 minutes.

2. Meanwhile, cut each chicken breast into two pieces. Heat the oil in a large, non-stick frying pan or flameproof casserole and brown the chicken pieces for 2-3 minutes on each side.

3. Strain the infused chicken stock into the pan. Half cover the pan with a lid and gently simmer for 10 minutes.

4. Stir in the coconut milk, fish sauce and chopped chilies. Simmer, uncovered for 5-6 minutes, or until the chicken is tender and cooked through and the sauce has reduced slightly.

5. Meanwhile, cook the rice in boiling salted water according to the packet instructions. Drain the rice thoroughly.

6. Stir the lime juice and chopped coriander into the sauce. Season to taste with salt and pepper. Serve the chicken and sauce on a bed of rice. Garnish with wedges of lime and freshly chopped coriander and serve immediately.