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How to make Chicken and pistachio coconut broth

Yield = 4
Prep time: 0:35
Cook time: 0:20
Total time: 0:55

Ingredients

250g pistachios, shelled
2 x 400ml cans coconut milk
2 1/2 cups (375ml) Massel chicken style liquid stock
3 fresh small red chillies, deseeded, thinly sliced
750g chicken breast fillets, cut into 2.5cm pieces
5 kaffir lime leaves, shredded

Method

Step 1 Cook the pistachios in 1 cup (250ml) of boiling water. Drain and set aside to cool. Rub to remove the skins and pat dry. Place the pistachios in a food processor and process until finely chopped.
Step 2 Place the coconut milk, chicken stock, chilli and ground pistachios in a saucepan. Stir over low heat until combined. Add the chicken and simmer for 10-15 minutes or until cooked through. Stir through the kaffir lime leaves. Serve immediately.