Thai-spiced Coriander Chicken

Serves 4
Calories: kcal/serving

What’s Cooking Thai, Page 94

Ingredients

4 boneless chicken breasts (no skin)
2 garlic cloves
1 fresh green chilli
2cm fresh root ginger
4 tbsp fresh coriander
3 tbsp lime juice
2 tbsp light soy sauce
1 tbsp caster sugar
175ml coconut milk

To Serve

plain boiled rice
cucumber & radish slices

Method

  1. Cut 3 deep slashes into the skinned side of each chicken breast. Place the chicken in a single layer in a non-metallic dish.

  2. Process the rest of the ingredients in a food processor until a smooth puree forms.

  3. Spread the puree over the chicken breasts, cover and leave to marinate in the fridge for an hour.

  4. Drain off excess marinade and place under a preheated grill for 12-15 minutes.

  5. Place the remaining marinade in a saucepan and bring to the boil, then simmer for a few minutes to heat thoroughly.

  6. Serve the chicken breasts with rice, garnished with cucumber and radish slices

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