| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Thai |
Food networ, Food3 |
1 |
servings |
INGREDIENTS
| 4 |
|
Chicken breasts; cut into strips |
| 1 |
tb |
Groundnut oil |
| 1 |
|
Stalk fresh lemon grass; finely chopped |
| 1 |
bn |
Spring onions; finely chopped |
| 2 |
tb |
Coarsely chopped garlic |
| 2 |
|
Pieces peeled fresh ginger; finely chopped |
| 2 |
ts |
Salt |
| 2 |
|
Limes; juice of |
| 4 |
ts |
Finely chopped lime zest |
| 3 |
|
Fresh red or green chillies; seeded and finely |
|
|
; chopped |
| 2 |
|
Dessert sps Thai fresh sauce; (Nam Pla) |
| 1 |
cn |
Coconut milk; (400 ml) |
| 1 |
bn |
Fresh coriander |
INSTRUCTIONS
Marinade the chicken strips in the rind and juice of 2 limes, the chopped
lemon grass, the Thai fish sauce and 2 tbsps chopped coriander.
Cook the garlic, ginger, chillis and spring onion until soft. Add the
chicken strips and marinade to the pan and continue to cook until the
chicken is tender.
Add 1/2 can of coconut milk, bring to the boil and cook for 5 minutes.
Decorate with remaining coriander.
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