Recipe for Chili Coconut Chicken (Thai) 
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Yield:
4
Ingredients:
Amount Ingredient
1/3 cup coconut cream
2/3 cup hot chicken stock
1 tbl sunflower oil
8 x skinless, boneless chicken thighs, cut into long
thin strips
1 sm red chilli, sliced thinly
4 x spring onions (scallions)sliced thinly
4 tbl smooth or crunchy peanut butter
finely grated rind and juice 1 lime
Instructions:
Instructions: 1. Dissolve coconut cream in chicken stock.

2. Heat oil in wok or heavy skillet and fry chicken, stirring until golden.

Stir in chilli and onions and cook gently for a few minutes.

3. Add the peanut butter,coconut cream, lime rind and juice and simmer uncovered, stirring for about 5 minutes. Serve with boiled rice and sprinkle with corriander (cilantro), if using. Serves

4. July 16, 1999

COOK"S VARIATION:
Serve jasmine rice with this spicy dish. It has a fragrant aroma that is well suited to Thai-style recipes.

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