Coconut papaya chicken with ginger
Ingredients: 4 Persons
4 chicken thighs or chicken breasts with wings
5 Tbsp chopped garlic
3 Tbsp salt
100 g the white part of fresh lemon grass
10 fresh kaffir lime leaves
1 onion chopped fine
150 ml lime juice
1 can of coconut milk (400ml)
200 g of ginger pickles with juice
3 tablespoons sesame oil
3 tablespoons canola oil
150 g of fresh Thai ginger
100 g chopped chillies without seeds
400g chunky diced papaya
100 g of fresh coriander chopped
Rub the chicken with salt and garlic and leave it marinating one night before the cooking.
Fry the chicken in a pan with the canola oil and grill on 200 C in the oven for about 20 minutes.
In the same pan with some sesame oil glace the onions, the garlic, the lemongrass, the kaffir lime leafs, the chillies and the Thai ginger.
Add the chicken, stir in the lime juice, the coconut milk, the ginger pickles with the juice.
Cover with a lid and simmer for half an hour.
Add the diced papaya, cover and turn off the heat.
Serve with chopped coriander and jazmin rice.