Ingredients
Directions
- 1
Coat the chicken in the salt and paprika then fry off on a high heat skin side down for around 10 mins until it is crispy.
- 2
Turn the heat down then flip over and cooker for another 5 mins.
- 3
Once cooked remove from the pan & discard any fat from the meat.
- 4
To the same pan add a drizzle of oil, shallots & chilli then fry off for 5 mins.
- 5
Add the stock pot & 100ml water leaving to simmer for a few mins until the stock pot has dissolved.
- 6
Add in the garlic, ginger, coconut milk, soy sauce, fish sauce & the juice of the lime. Stir together then bring to a simmer.
- 7
Grate in the zest of the lime and add the chopped coriander.
- 8
Add the chicken back in to the pan and leave to simmer for another 10 mins until the chicken is cooked through.
- 9
Serve with jasmine rice & veg then top with the garnish if using it.
