Sunday, 27 September 2009

22 year old son cooked main dish tonight. He had eaten something similar in Costa Rica 3 years ago. He's turning out to be a good cook. The leftovers were very yummy eaten for lunch the next day. The coriander gave the lovely creamy coconut sauce a delicious piquancy.

Chicken thighs in coconut and coriander sauce

6 chicken thighs, skinned
1 onion chopped
2 cloves garlic chopped
knob of ginger, peeled and grated
coriander leaves, small bunch, chopped
coconut milk, 2 tins
juice half a lemon

Heat a little oil. Quickly brown the chicken thighs, then remove them from the pan. Soften the chopped onion and garlic in the same oil. Add the grated ginger, sliced chili pepper to taste, chopped coriander, lemon juice and the coconut milk. Put chicken back in the pan, season, and bring to a boil. Turn down to a simmer. The chicken will take about 40 minutes to cook. Reduce the liquid at the end if necessary.

We ate this with plain rice and:

Green beans with fried onion

First prepare the fried onions. Thinly slice 1 large onion. Sprinkle with salt and leave for 10 minutes then blot with kitchen roll to remove excess moisture. Heat 2" oil in pan. When oil starts to smoke, add the onions. Remove when light brown, draining on kitchen paper.
Cook the green beans in salted`water. Drain, add a little butter and some balsamic vinegar. Mix in the fried onions.

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