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Spicy coconut roast chicken thighs with green bean omelette
Fruit and vegetables
½ tsp ground
coriander
small handful
fresh coriander
, leaves picked
2
garlic
cloves, crushed
120g/4¼oz fine
green beans
, trimmed and finely sliced into rounds
small handful
fresh coriander
leaves, roughly chopped
1 red
chilli
, sliced
2
garlic
cloves, crushed
30g/1oz
fresh coriander
, finely chopped
1 hispi or sweetheart
cabbage
, cut into eighths, core removed and then cut into 1cm/½in slices
Tins, packets and jars
250g/9oz
coconut cream
2 tbsp Thai red
curry paste
freshly steamed white
rice
, to serve
1 tbsp good-quality
oyster sauce
Cooking ingredients
2 tbsp dark
brown sugar
2
bay leaves
pinch ground
white pepper
2 tbsp
vegetable oil
3 tbsp
oil
1 tsp
fish sauce
Dairy, eggs and chilled
4 free-range
eggs
2 tbsp salted
butter
Meat, fish and poultry
2kg/4lb 8oz
chicken thighs
(about 12 thighs), skin on and bone in
Other
2 tbsp just-boiled water
Back to recipe
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