Thai Coconut Chicken with Ginger
1 tablespoons oil
2 chopped garlic cloves
2 slices fresh ginger
½ red capsicum (pepper)
2 shallots (green onions) chopped
2 chicken breasts, sliced
1 teaspoon soy sauce
½ can of coconut milk
30g / 1oz bamboo shoots
2 tablespoons sweet chilli sauce
Heat oil in pan/wok, add ginger and garlic and cook for 2 mins. Add chicken and soy sauce and cook until chicken in brown. When chicken is almost cooked add capsicum and shallots (can add other stir fry vegies if you wish). Reduce heat, add coconut milk and bamboo shots. Simmer on low heat for 5 mins. Add sweet chilli sauce and stir. Heat through and serve with rice.
