Double coriander chicken

The double coriander in this recipe comes from a tablespoon of ground coriander seeds, and entire fresh coriander plants. The coriander stalks and roots are stir-fried first, to add extra fragrance.

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Coriander

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

Ingredients

• 2 tbsp vegetable oil
• 3 garlic cloves, roughly chopped
• 2 coriander plants, stalks and roots roughly chopped, leaves reserved
• 1 tbsp ground coriander
• 4 chicken thighs, cut into 3 cm pieces
• 1 long green chilli, thickly sliced
• 2 tbsp fish sauce
• 250 ml (1 cup) coconut cream
• ½ tsp sugar
• steamed rice and lime wedges, to serve

Instructions

1. Heat a wok over high heat and add the vegetable oil. Add the garlic and coriander stalks and roots and stir-fry for about 1 minute or until fragrant. Add the ground coriander and chicken and stir-fry until the chicken is lightly browned. Add the chilli, fish sauce, coconut cream and sugar and bring to a simmer. Simmer until the chicken is cooked through.
2. Scatter with the coriander leaves and serve with steamed rice and a wedge of lime.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Coriander

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G