Double coriander chicken

Ingredients

• 2 tbsp vegetable oil
• 3 garlic cloves, roughly chopped
• 2 coriander plants, stalks and roots roughly chopped, leaves reserved
• 1 tbsp ground coriander
• 4 chicken thighs, cut into 3 cm pieces
• 1 long green chilli, thickly sliced
• 1-2 tbsp fish sauce
• 250 ml (1 cup) coconut cream
• steamed rice and lime wedges, to serve

Instructions

1. Heat a wok over high heat and add the vegetable oil. Add the garlic and coriander stalks and roots and stir-fry for about 1 minute or until fragrant. Add the ground coriander and chicken and stir-fry until the chicken is lightly browned. Add the chilli, fish sauce, and coconut cream and bring to a simmer. Simmer until the chicken is cooked through.
2. Scatter with the coriander leaves and serve with steamed rice and a wedge of lime.

Notes

Recipe derived from Adam Liaw on SBS Food / The Cook Up.