Marinated Chicken Kebab With Thai Herbs,Thai Rice With Coco Recipe
Servings: 1
Ingredients
- Chicken
- 2 Tbsp. Ps Thai herbs
- 4 x Fresh whole garlic's
- 1 sm Piec fresh ginger, cut into pcs
- 3 Tbsp. Lemon grass Fresh coriander
- 2 tsp White wine
- 5 x Cherry tomatoes
- 4 x Lime leaves
- 500 ml Cream, (17fl ounce)
- 1/4 x Fresh chilli, finely minced
- 1 tsp Coriander, freshly minced
- 1 tsp Lemongrass
- 1 x Garlic clove, finely minced
- 2 x Cm fresh ginger, minced finely
- 2 x Lime leaves
- 2 tsp White wine Rice Half packet of coconut paste Mangetout
Directions
- Marinate the chicken with the lemongrass,lime leaves and coriander. Mix garlic and ginger. Put the marinated chicken on kebab sticks.
- Grill the chicken in the oven for 10-15 min at 200 C/400 F/gas mark 6. Take it out, turn it around and put it back for another 10-15 min. The chicken is ready when it is hot all through.
- For the sauce: Lightly fry the spices. Add in the cream and and cook for 2 min. Now add in the wine. Simmer till the sauce thickens.
- Boil the rice according to the packet instructions. Add in the coconut to the boiling rice. Form the ready rice in little round shapes using a small bowl as a mould.
- Cook the mangetout for about 2 min in boiling water and serve with the chicken and rice.
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