) Gently heat the coconut oil in your largest wok. Add the chicken thighs, garlic, ginger and shallots, and cook gently for around 10 minutes, until the chicken is browned and the shallots start to caramelise. Add the peppers and mushrooms and cook for a further 5 minutes.
) Meanwhile, heat the chicken stock in a saucepan. Add the tamarind, honey, fish sauce and sesame, and mix together until thoroughly combined. Keep on the heat for a few more minutes, until it starts to reduce down. Taste, and adjust to your liking.
) Check the chicken is thoroughly cooked through. Add the tamarind sauce to the pan, and toss the ingredients together. Serve garnished with a little fresh coriander.
Recipe by The Paleo Network at https://paleo.com.au/recipe-garlic-tamarind-chicken-thighs/