For 6 people
Preparation time: 45 minutes
350 g of cooked coconut beans (160 g dried)
12 chicken wings
100 g onions
100 g carrots
20 cl of coconut milk
30 g of cornstarch
300g Thai or basmati rice
1 tablespoon of olive oil
1 small bouquet garni
Salt, freshly ground pepper
Preparation
1. Peel and chop the onions, dice the carrots.
2. In a sauté pan, put olive oil, brown the onions and carrots.
3. Add 3⁄4 l of water, add the bouquet garni, salt and bring to the boil.
4. In the colored boiling liquid, put the chicken fins and cook, covered, low heat for half an hour.
5. Cook the rice in twice its volume of water and 1⁄2 teaspoon of salt. Bring it to a boil and let swell, covered, for 15 minutes. Leave for another 5 minutes off the heat.
6. For the sauce, put a third of the beans in a fairly large saucepan with two or three ladles of chicken stock, heat and mix to obtain a velvety appearance. Add the rest of the beans, the chicken pieces. Keep warm.
7. Mix the coconut milk with a ladle of chicken broth and stir in when serving without boiling the coconut milk. Season and raise to your taste. Serve with the rice.
Culinary tip
Prepare a bouquet garni during your summer walks: a little thyme, bay leaf or sage leaves. By adding cilantro or a little chopped fresh lemongrass you will have a real Thai dish.
Good to know
Cooking method for coconuts
To have 350 g of cooked coconut, start with about 160 g of dry product. Mandatory soaking: 12 hours in 2 volumes of water – promotes digestion. Rinse with cold water. Cook, starting with cold water in 3 parts cold unsalted water.
Indicative cooking time after boiling
2 h with lid over low heat.