CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains, Dairy, Seafood |
Thai |
Chef, On, A, Shoestring |
1 |
servings |
INGREDIENTS
1 1/2 |
lb |
Chicken breasts; cut into strips |
1 |
pk |
Coconut cream; reconstituted |
2 |
pk |
Green chillies; chopped finely |
1 |
|
6 inch piece root ginger; chopped |
2 |
|
Limes; both zested and 1 |
|
|
; squeezed |
2 |
|
Red chillies |
1 |
|
Thai herb pack; everything finely |
|
|
; chopped (red |
|
|
; chillies, coriander |
|
|
; and lemon grass) |
2 |
|
Garlic cloves; finely chopped |
6 |
|
Shallots; finely chopped |
1 |
tb |
Thai fish sauce |
3 |
|
Dried kaffir lime leaves |
1 |
tb |
Green peppercorns in brine |
1 |
tb |
Ground cumin |
1 |
|
Box jasmine rice |
INSTRUCTIONS
Marinate the chicken in the red and green chillies, lime juice and zest,
coriander, lemon grass and a little salt. Leave for a couple of hours.
Heat the oil in a pan (warm not hot), and then sweat the shallots, ginger
and garlic. Do not allow to go brown.
Add the chicken marinade and cook for about 5 minutes, then add the cumin,
peppercorns, lime leaves and fish sauce and simmer for a couple of minutes.
Finally add the reconstituted coconut cream, enough to cover the
ingredients, and leave to simmer for 10-15 minutes.
Serve with the jasmine rice and garnish with some chopped coriander.
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