| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Thai |
Food networ, Food7 |
4 |
servings |
INGREDIENTS
| 350 |
g |
Chicken breast; (12 oz) |
| 115 |
g |
Sugar snap peas or petit pois; (4 oz) |
| 600 |
ml |
Vegetable stock; (1 pint) |
| 1 |
|
400 gram can coconut milk |
| 1 |
|
Lime; Juice of |
| 2 |
tb |
Basil leaves |
|
|
Salt and freshly ground black pepper |
| 1 |
tb |
Oil |
| 5 |
|
Cm; (2 inches) root |
|
|
; ginger |
| 1 |
tb |
Lemon grass |
| 1 |
|
Green chilli; (halved) |
| 1 |
|
Red chilli; (halved) |
| 1 |
ts |
Coriander seeds |
| 1 |
|
Shallot |
| 1 |
|
Garlic clove |
| 225 |
g |
Thai rice to serve; (8 oz) |
INSTRUCTIONS
FOR THE PASTE
Place all the paste ingredients in a small food processor or blender
and whizz until blended.
Heat a wok and add the paste. Stir over a medium heat for 2 minutes.
Stir in the coconut milk and stock and bring to the boil. Reduce the
heat to a simmer and add the chicken strips. Simmer for 5 minutes,
add the peas and simmer for a further 2-3 minutes or until the
chicken is cooked. Season to taste.
Just before serving, squeeze the lime juice over the broth and
scatter with basil leaves.
To serve spoon some rice into each serving bowl, ladle over the broth
and serve at once.
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