Thai Chicken and Tomato Stew - Adapted from Lucy Waverman's recipe
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free
Serve over rice with fresh steamed veggies, serves 4.
3 tbsp sunflower oil
1 +1/2 cups chopped onions
1 tbsp chopped garlic
1 tbsp fresh ginger, grated
1 cup rice milk
1 tbsp vanilla extract
2 cups tomatoes, fresh or canned, chopped
2 tbsp lime juice
1/2 tsp granulated sugar (may be omitted)
1 + 1/2 lbs skinless, boneless, chicken (thighs cut in half, or breasts cut into strips)
Freshly ground sea salt and pepper
1/3 cup fresh coriander (also called cilantro), washed and chopped
Heat oil in a large, deep skillet over medium heat. Add onions, garlic and ginger; sauté for 10 minutes or until onions are golden. Season with sea salt and cook, stirring, for 5 minutes. Add a little more oil if the ginger and onions begin to stick.
Stir in rice milk, tomatoes, lime juice and sugar, scraping up any bits on base of skillet. Bring to a boil, reduce heat and simmer for 10 minutes.
Season chicken** with freshly ground sea salt and pepper. Stir into mixture and cook, covered over medium low heat for 8-10 minutes or until chicken is just cooked through. Stir in coriander just before serving.
**Tip: If you use chicken breasts instead of thighs, cut in strips, season and sear for 1 minute per side then add to the sauce. Simmer for 4 minutes or until just cooked through.