Chai Chicken with Coconut Cream and Beans

Here's a hearty, warming meal that's sure to bring a smile to your face as a lovely mid-week dinner, or as part of a spread to share with friends or family. Serves 4.

INGREDIENTS:

• 800g chicken thigh meat

• 3 tbsp Chai Paste Mix (see the recipe here)

• 3 tbsp coconut oil

• 2 garlic cloves, pressed or sliced

• 1 medium onion, sliced

• 1 piece of fresh ginger, grated

• 4 kaffir/Australian lime leaves

• 1/4 cup stock (use our homemade Veg Stock!)

• 400ml coconut cream

• 300g green beans, trimmed

• Thai Basil, coriander or mint to taste

• 1/4 cup raw cashews, for garnish

METHOD:

1. Rub 2 tbsp of the Chai Paste on the chicken thighs. Cover and marinate in the fridge for at least a couple of hours.

2. Heat half the coconut oil in a pan and add the chicken. Brown the chicken over 2-3 minutes. Remove the chicken from the pan.

3. Add the remaining oil and the onion. Gently soften the onion and add the ginger, garlic, and a big pinch of salt. Saute for five minutes.

4. Add the remaining Chai Mix and lime leaves. Deglaze the pan with the stock, then add the coconut cream. Bring to a boil, lower to a simmer and then add the chicken.

5. Cook for 20 minutes, turning the chicken halfway through, then add the green beans and cook for a further 3 minutes. Add herbs and check seasoning.

Serve in bowls with cashews, extra herbs and cauliflower rice.

NOTE: This recipe is equally delicious with fish instead of chicken!