2 tbs vegetable oil
1 large knob ginger, peeled and finely sliced
2 garlic cloves, crushed
1 red or green chilli, finely chopped
2 tbs tamarind paste
1 tbs honey
500g deboned, skinless chicken thighs
¼ cup fresh orange juice
2 cups coconut milk
200g sugar snap peas
Sea salt and white pepper



Heat the vegetable oil in a pot over a low heat. Add the ginger, garlic, chilli, tamarind and honey and sauté for 2 minutes. Toss in the chicken and stir to coat. Cook slowly until golden and sticky, add the orange juice, bring to a boil, then reduce heat and simmer for 10 minutes. Pour in the coconut milk and cook gently for 40 minutes. Add the sugar snap peas and cook for another 5 minutes. Season. Serve hot, garnished
with chilli, spring onions and coriander. *Fairlady Magazine SA*

Leave a Reply

Your email address will not be published. Required fields are marked *