Details
Preparation Time: 20 minutes, plus 30 minutes marinating Cooking Time: Approximately 15 minutes Serves: 4
Ingredients
1 pack fresh coriander 200g creamed coconut 1/2 pint hot water 2-3 cloves garlic, peeled and chopped 2-3 fresh green chillies, deseeded and chopped 1-2 level teaspoons ground ginger 3 tablespoons light soy sauce 1-2 limes grated zest and juice of 2 level tablespoons caster sugar 4 bonelesschicken breasts Serve with Thai Fragrant Rice
Method
Cut the coconut cream into large chunks and place in a Pour the hot water over coconut and stir to dissolve. Place in a blender with all the other ingredients (except the chicken) reserving a little coriander for garnish. Blend the mixture for a few seconds until well mixed allow to cool slightly. Make 3 diagonal cuts across the chicken breasts, arrange dish and pour over the coconut marinade. Cover and marinate in the fridge for at least 30 minutes Preheat the grill to a medium setting. Arrange the chicken, skin side down in a grill pan and spread over some of the marinade. Grill for 10-15 minutes, turning and basting occasionally. Allow slightly longer to cook the skin side of the chicken. While the chicken is cooking, heat the remaining marinade in a saucepan stirring occasionally and simmer gently for 2 minutes. Do not boil as it may start to separate. Serve the chicken with the sauce and Thai Fragrant Rice, garnished with the reserved coriander. Delicious served with a watercress and cucumber salad, sprinkled with toasted pine nuts.