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Serves 4.
Ingredients
- 500 g chicken thigh fillets, sliced into strips
- 1 tablespoon fish sauce
- 1 1/2 tablespoons sugar
- 1 small red chilli, seeds removed and finely chopped
- 2 teaspoons finely grated lemon rind
- 3 cloves garlic, crushed
- 1 tablespoon oil
- 1 tablespoon tamarind paste soaked in 1/4 cup hot water and then squeezed (alternatively use 2 tablespoons lemon juice with 1 teaspoon brown sugar)
- 1/2 cup chicken stock
- coriander leaves
.
Method
Place chicken, fish sauce, sugar, chilli, lemon rind, garlic and oil in a bowl and leave to marinate for 20 minutes. Heat a wok or frying pan over a high heat and cook the chicken until golden brown. Add the tamarind water and chicken stock and simmer for 10-15 minutes. Sprinkle with coriander leaves and serve
I added a red pepper for colour and cooked the sauce out a little longer so it thickened up. Great flavour, different to my usual stirfry type sauces.
This is delicious. I marinated it for most of a day and put the tamarind paste and its water into the dish (i.e. no squeezing – it wasn’t possible to squeeze my tamarind paste), and then added ¼ cup water instead of any chicken stock. There was no liquid like there is in the image but the chicken ends up with a lovely flavour and great colour. I didn’t need a spoon for eating this like the image has! The recipe will be going into my ‘keep’ book, thanks!