Thai Ginger Sauce
- 500 g Deboned chicken breasts cubed
- 1 tin 400 ml Coconut Milk
- 100 ml Stir! it up Thai Ginger Sauce
- 1 tbsp Oil
- Salt and Pepper
Heat the oil in a saucepan
Season the chicken and add quickly seal half the cubes until golden brown all over. Do the same with the other half. Remove.
Use the same pan, add coconut milk and Thai Ginger sauce sachet. Reconstitute sauce as per instructions.
Add meat back into the pan. Stir. Simmer gently until the chicken is cooked through.
Serve on a bed of Basmati Rice with fresh coriander and lemon wedges
Chef's tip: Substitute equal quantities of prawns or steak for the chicken. Reduce cooking time when using prawns