Chilli Coconut ‘Chikn’

AuthorJen Booker
RatingDifficultyBeginner

Quick mid-weeker!

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 150 ml Vegan stock
 25 g Coconut cream
 1 tbsp Oil
 1 Pack vegan chikn pieces
 1 Red chilli
 4 Spring onions
 4 tbsp Smooth peanut butter
 1 Lime (Rind & Juice)
 Rice to serve

1

Pour the stock into a jug and crumble in the coconut cream until it dissolves.

2

Heat the oil in a wok and add the chikn pieces until they turn golden.

3

Stir in the chopped chilli and spring onions and cook for a few minutes.

4

Add the peanut butter, stock mixture, lime juice and rind and simmer for 5 minutes.

5

Serve with rice and garnished with spring onions and red chilli.

CategoryCuisine

Ingredients

 150 ml Vegan stock
 25 g Coconut cream
 1 tbsp Oil
 1 Pack vegan chikn pieces
 1 Red chilli
 4 Spring onions
 4 tbsp Smooth peanut butter
 1 Lime (Rind & Juice)
 Rice to serve

Directions

1

Pour the stock into a jug and crumble in the coconut cream until it dissolves.

2

Heat the oil in a wok and add the chikn pieces until they turn golden.

3

Stir in the chopped chilli and spring onions and cook for a few minutes.

4

Add the peanut butter, stock mixture, lime juice and rind and simmer for 5 minutes.

5

Serve with rice and garnished with spring onions and red chilli.

Chilli Coconut ‘Chikn’

Leave a Reply

Your email address will not be published. Required fields are marked *

five + 18 =