Nico Panagio’s Thai chicken potjie
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- Nico Panagio
- Easy
- Dairy free
- 30 minutes
- 1 hour
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- coconut oil, for frying
- 1 T fresh ginger, grated
- 1 T fresh garlic, diced
- 1 T fresh red chilli, chopped
- 5-6 T Thai red curry paste
- 1 stalk lemongrass, whole, peeled and pounded
- 8-12 chicken pieces
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 punnet baby marrows
- 1 punnet patty pans
- 1-2 tins coconut milk
- 1 cups chicken stock
- 2 T fish sauce
- 2 T lime juice
- brown sugar (optional)
- fresh coriander, for serving
- Long grain jasmine rice, cooked
Cooking Instructions
Heat the oil in the potjie. Fry the patty pan, marrows and peppers. Remove once cooked but still crisp.
Heat more oil. Fry the ginger, garlic, chilli, lemongrass and curry paste for about 2 minutes, or until you can smell the aromas. Add the chicken pieces and fry for another minute or 2. Add 1 tin coconut milk and chicken stock. Cook for 1 hour. Add ½ to 1 tin of coconut milk if it becomes dry.
Add lime juice, fish sauce, and brown sugar, to taste. Add the fried veggies and remove the lemongrass.
Serve hot with fresh chopped coriander and jasmine rice.
Hi. What can I use instead of lemongrass. Very difficult to get where we live?
Hello, lemon zest is a good substitute for lemongrass. Annzra, TASTE Digital Editor
Found the dish very Tasty, but 2hours to cook chicken does not seem correct.
We cooked for just over an hour.
Hi Errol, Thank you for your feedback. 2 hours is indeed too long, we have amended the recipe. Happy potjie cooking!