Peanuty & Creamy Dish: Chili Coconut Chicken

This tasty dishes combines the flavours of lime, peanut, coconut and chili. 

2/3 cup hot chicken stock
1/2 cup coconut cream
2 tbsp cooking oil
8 - 12 skinless, boneless chicken thights, cut into long, thin strips
1 small red chili, sliced thinly
4 spring onion (scallion), sliced thinly
2 tbsp peanit butter
finally grated rind and juice of 1 lime
1 fresh chili and spring onion (scallion), tassel to garnish
boiled rice, to serve

1. Pour the chicken stock into a measuring jug or small bowl. Crumble the coconut cream into the chicken stock and stir the mixture until the coconut cream dissolves.
2. Heat the oil in a preheated wok or large heavy pan.
3. Add the chicken strips and cook, stirring, until the chicken turns a golden colour.
4. Stir in the chopped red chili and spring onions (scallions) and cook gently for a few minutes.
5. Add the peanut butter, coconut cream and chicken stock mixture, lime rind, lime juice and simmer, uncover, for about 5 minutes, stirring frequently to prevent the mixture sticking to the base of the work or pan.
6. Transfer the chili coconut chicken to your plate, garnish with red chili and spring onion (scallion) tassel and serve with boiled rice. 

Recipe credit: 1001 Classic Recipes from Around the World, pg. 179