• 1 carrot
  • 5 bunches of coriander
  • 1 large clove garlic
  • 1/2 onion
  • 1 red chilli
  • 1 large slice of lemon
  • 1 and a 1/4 large mushrooms (some of the leftover)
  • 1 and a 1/4 red capsicum (some of the leftover)
  • Small handful of Roma tomatoes (leftover)
  • 1 teaspoon coconut oil
  • 1 teaspoon raw honey
  • 1 handful shredded coconut
  • 1 handful roasted peanuts
  • 1 teaspoon salt
  • 1 pinch of pepper
  • 800g chicken breast (butterflied)

Hey all, I had a little bit of leftover capsicum, Roma tomatoes and mushrooms from the baked egg recipe posted earlier, this is what I made them. This was completely improvised and thought up on the spot with Thai flavours. I kept adding ingredients as I went.

Thai food is normally composed of a balanced of sweet, sour, spicy and bitter flavours, but I went for salty instead of bitter :). But it was really easy to cook.

Preparation:

Chop up all your ingredients. This was a rush job so mine are chopped up rough, but that’s fine, it’s only going to end up in your stomach :). Slice up the chicken breast into strips. Diced is fine too. Shred the coriander leaves and stalks using your hands (don’t throw any away, you can even use the stalks). I find using my hands reduces the amount of moisture lost from chopping.

Cooking:

  1. Heat the work or pan till its nice and hot
  2. Put in the oil, smear it through then add the chopped onions, garlic and chilli and stir through.
  3. Garlic burns quick and you don’t want to lose the nutrients so once the onions start changing colour, through in the rest of the vegetables.
  4. Stir through then add the chicken
  5. When the chicken starts turning white add the pepper, salt, honey, coconut shreds and stir through
  6. Add about 1/2 cup of water, stir and cover for about 5 minutes, stirring every minute or so
  7. Add the peanuts and a little bit of coriander
  8. Stir through and let evapourate to your deisired consistency
  9. Serve with a little bit of the remaining coriander as garnish
  10. Enjoy!

Notes:

This was completely improvised but basically the longer you let the chicken sit in the ingredients the more flavour it develops. But the longer you cook it the more the ingredients lose their nurients so it comes down to a balance.You can use normal honey instead of raw honey but raw honey is amazing and has not been processed. You can also use raw peanuts, they have more nutrients in them. Coconut milk or water will be a great addition to this and will give you a good sauce and some intense flavour.