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Thai Chicken

Fancy something exotic and simple? Thai Chicken is a healthy, quick and delicious meal.

Ingredients

  • ­200g (7oz) block of creamed coconut
  • ­300ml (1/2 pint) very hot water
  • 3-4 cloves garlic peeled and chopped
  • 2-3 fresh green chillies, deseeded and chopped
  • ­1-2 level teaspoons ground ginger/grated fresh root ginger
  • 3 tablespoons light soy sauce
  • ­grated zest and juice 1-2 limes
  • ­1 packet fresh coriander
  • ­4 boneless chicken breasts
  • ­serve with Thai fragrant rice

Method

Prep time – 20 mins plus minimum of 30 mins marinating (can do overnight)

(Delicious served on watercress and cucumber salad sprinkled with toasted pinenuts.)

­

  1. Cut coconut block into chunks in a bowl and pour over hot water. Stir to dissolve.­ Place in blender with all other ingredients (except chicken) reserving a little coriander for garnish
  2. Blend mixture and allow to cool a little
  3. Make diagonal slits across chicken breasts, arrange in bowl and pour marinate over. Refrigerate minimum 30 mins
  4. Grill chicken breasts for 10-15 mins, turning and basting occasionally
  5. While cooking, simmer marinade in a pan
  6. Serve the chicken with the sauce with Thai Fragrant rice and coriander to garnish?

Tips:

- freshly grated lemongrass adds an extra element

- can use tinned coconut milk (but sauce less thick)

- fresh root ginger brings better flavour than ground ginger

 
The Grange
Welford Road
Long Marston
Stratford upon Avon
Warwickshire
CV37 8RH

07778 218009


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