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Rangoon Lime Chicken (Medium Hot)

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the chefs tools
  • como advanced 36cm Wok
  • Fusion Wave Knife
  • Digital Timer/Thermometer
  • Electronic Scales
  • Silicone Chinese Chan
  • Silicone Measuring Set
the ingredients
  • 3 tablespoons vegetable oil
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • The Saucy Spice Co. Rangoon Spice Pack
  • 1 x 400g can chopped tomatoes
  • 60ml or 1 tomato paste sachet
  • 1 teaspoon salt
  • 500ml chicken stock
  • 1.5kg chicken thigh fillets or tenderloin fillets, fat removed and sliced
  • 150g green beans, topped and tailed, cut into 3cm pieces
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 small can coconut milk (optional)
Prep: 10 minutes / Cook: 20 minutes / Serves: 6

the fun
  • Heat oil in Wok over medium-high heat. Cook onion and garlic for 3 minutes or until softened but not brown.
  • Add spice pack and stir to combine. Cook for 2 minutes.
  • Stir in tomatoes, tomato paste, salt and chicken stock.
  • Add chicken, beans, lime juice and fish sauce. Stir well to combine.
  • Cover and simmer until chicken is tender (about 20 minutes), stirring occasionally.
  • Add coconut milk (if using) and stir through. Cook for 2 minutes.
  • Serve with steamed rice.

CHEF'S TIP
2 tablespoons of Thai red curry paste from your supermarket could replace the spice pack. The Rangoon Spice pack is available from www.saucyspice.com.au or call (02) 6495 7818.

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