| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Meats |
Thai |
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
200 gram blo creamed coconut; (7oz) |
| 300 |
ml |
Hot water; (1/2 pint) |
| 3 |
|
Cloves garlic; peeled and chopped, |
|
|
; up to 4 |
| 2 |
|
Fresh green chillies; de-seeded and |
|
|
; chopped, up to 3 |
| 1 |
ts |
Ground ginger; up to 2 |
| 3 |
tb |
Light soy sauce |
|
|
Grated zest and juice of 1-2 limes |
| 2 |
tb |
Caster sugar |
| 1 |
pk |
Fresh coriander |
| 4 |
|
Boneless chicken breasts; (skin on) |
INSTRUCTIONS
1. Cut the coconut cream into large chunks and place in a bowl. Pour over
the hot water over the coconut and stir to dissolve. Place in a blender
with all the other ingredients (exept the chicken), reserving a little
coriander for garnish.
2. Blend the mixture for a few seconds until well mixed and allow to cool
slightly.
3. Make 3 diagonal cuts across the chicken breasts, arrange in a dish and
pour over half the coconut mixture. Cover and marinate in the fridge for at
least 30 minutes.
4. Preheat the grill to a medium setting. Arrange the chicken, skin-side
down in a grill pan and spread over the marinade.
5. Grill for 10-15 minutes, turning and basting occasionally. Allow
slightly longer to cook the skin side of the chicken.
6. While the chicken is cooking, heat the remaining coconut mixture in a
saucepan stirring occasionally and simmer gently for 2 minutes. Do not boil
as it may start to separate.
7. Serve the chicken with the sauce and Thai Fragrant Rice, garnished with
the reserved coriander.
Converted by MC_Buster.
NOTES : This authentic-tasting Thai dish is delicious served with a
watercress, cucumber and pine kernal salad. Allow time for the chicken to
marinate before cooking.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Man is surrounded by the wonders of God.”