| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Thai |
Aldo & frie, New |
1 |
Servings |
INGREDIENTS
|
|
Chicken |
| 2 |
T |
Ps Thai herbs |
| 4 |
|
Fresh whole garlic's |
| 1 |
|
Piec fresh ginger, cut into |
|
|
pieces |
| 3 |
T |
Lemon grass |
|
|
Fresh coriander |
| 2 |
t |
White wine |
| 5 |
|
Cherry tomatoes |
| 4 |
|
Lime leaves |
| 500 |
|
Cream, 17fl oz |
| 1/4 |
|
Fresh chilli, finely chopped |
| 1 |
t |
Coriander, freshly chopped |
| 1 |
t |
Lemongrass |
| 1 |
|
Garlic clove, finely chopped |
| 2 |
|
Cm fresh ginger, chopped |
|
|
finely |
| 2 |
|
Lime leaves |
| 2 |
t |
White wine |
|
|
Rice |
|
|
Half packet of coconut paste |
|
|
Mangetout |
INSTRUCTIONS
Marinate the chicken with the lemongrass,lime leaves and coriander.
Mix garlic and ginger. Put the marinated chicken on kebab sticks.
Grill the chicken in the oven for 10-15 minutes at 200øC/400øF/gas
mark 6. Take it out, turn it around and put it back for another 10-15
minutes. The chicken is ready when it is warm all through. For the
sauce: Lightly fry the spices. Add the cream and and cook for 2
minutes. Now add the wine. Simmer until the sauce thickens. Boil the
rice according to the packet instructions. Add the coconut to the
boiling rice. Form the ready rice in little round shapes using a small
bowl as a mould. Cook the mangetout for about 2 minutes in boiling
water and serve with the chicken and rice. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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