Thai Coconut Chicken
This is a super quick and easy week night dinner, whereby you marinate chicken pieces in coconut milk and Thai spices for a few hours/all day then fry it at the last minute. Can't go wrong unless you overcook your chicken. So my amateur advice is to cook your chicken in large pieces to begin with and cut open one when you think it's done. If not, return to pan and repeat cutting activity until the pink colour has JUST gone, no longer, else it will be overcooked.
What you need:
2 chicken breasts (1 per adult)
1 tin coconut milk
1 chilli (optional, perhaps not for small children)
1 cube of ginger, peeled and grated
1 clove of garlic, minced
1 lemongrass, finely chopped
zest of 1 lime
2 tablespoons of fish sauce (do not omit, this is an important part of the flavour)
1 tablespoon coconut oil
Brown rice and vegetables to serve
Pour your coconut milk, lime zest, garlic, ginger, lemongrass, ginger and fish sauce into a bowl and immerse your chicken breasts into it. Cover and refrigerate for a few hours/all day until required.
Before you start to cook, put your rice on, as this will take the longest. Prep your vegetables too.
When the rice is 5-10 minutes away from being ready, slice your chicken breasts into 1 inch thick slices and heat your coconut oil in a pan.
Take your chicken pieces from the marinade, and start frying them in the oil. At the same time, pour the marinade into a separate saucepan and turn up to high. Also, start your vegetables off now, by either sauteeing or steaming them.
Fry the chicken breast pieces for a few minutes each side until just done. Ensure the marinade comes to the boil, as bear in mind, it has raw chicken juices in it.
With any luck, your chicken should be done about the same time as the veg is.
Place the rice, chicken and vegetables onto a plate and pour on the marinade sauce.
Garnish with freshly chopped coriander.
Serves 2 adults