| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Thai |
Aldo & frie, New |
1 |
servings |
INGREDIENTS
|
|
Chicken |
| 2 |
tb |
Ps Thai herbs |
| 4 |
|
Fresh whole garlic's |
| 1 |
sm |
Piec fresh ginger; cut into pieces |
| 3 |
tb |
Lemon grass |
|
|
Fresh coriander |
| 2 |
ts |
White wine |
| 5 |
|
Cherry tomatoes |
| 4 |
|
Lime leaves |
| 500 |
ml |
Cream; (17fl oz) |
| 1/4 |
|
Fresh chilli; finely chopped |
| 1 |
ts |
Coriander; freshly chopped |
| 1 |
ts |
Lemongrass |
| 1 |
|
Garlic clove; finely chopped |
| 2 |
|
Cm fresh ginger; chopped finely |
| 2 |
|
Lime leaves |
| 2 |
ts |
White wine |
|
|
Rice |
|
|
Half packet of coconut paste |
|
|
Mangetout |
INSTRUCTIONS
THAI SAUCE
RICE WITH COCONUT
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 200°C/400°F/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.
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