| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Meats | Thai | Sainsbury4, Sainsbury’s | 4 | servings |
INGREDIENTS
| 1 | 200 gram blo creamed coconut; (7oz) | |
| 300 | ml | Hot water; (1/2 pint) |
| 3 | Cloves garlic; peeled and chopped, | |
| ; up to 4 | ||
| 2 | Fresh green chillies; de-seeded and | |
| ; chopped, up to 3 | ||
| 1 | ts | Ground ginger; up to 2 |
| 3 | tb | Light soy sauce |
| Grated zest and juice of 1-2 limes | ||
| 2 | tb | Caster sugar |
| 1 | pk | Fresh coriander |
| 4 | Boneless chicken breasts; (skin on) |
INSTRUCTIONS
1. Cut the coconut cream into large chunks and place in a bowl. Pour over the hot water over the coconut and stir to dissolve. Place in a blender with all the other ingredients (exept the chicken), reserving a little coriander for garnish. 2. Blend the mixture for a few seconds until well mixed and allow to cool slightly. 3. Make 3 diagonal cuts across the chicken breasts, arrange in a dish and pour over half the coconut mixture. Cover and marinate in the fridge for at least 30 minutes. 4. Preheat the grill to a medium setting. Arrange the chicken, skin-side down in a grill pan and spread over the marinade. 5. Grill for 10-15 minutes, turning and basting occasionally. Allow slightly longer to cook the skin side of the chicken. 6. While the chicken is cooking, heat the remaining coconut mixture in a saucepan stirring occasionally and simmer gently for 2 minutes. Do not boil as it may start to separate. 7. Serve the chicken with the sauce and Thai Fragrant Rice, garnished with the reserved coriander. Converted by MC_Buster. NOTES : This authentic-tasting Thai dish is delicious served with a watercress, cucumber and pine kernal salad. Allow time for the chicken to marinate before cooking. Converted by MM_Buster v2.0l.
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