Thai Lime and Coconut Chicken
Source of Recipe
net
List of Ingredients
Thai Lime and Coconut Chicken
2 lemon grass stalks
3 fresh green chiles, seeded and chopped
2 garlic cloves, chopped
3 scallions, chopped
1 handful cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp turmeric
1 tsp ground coriander
grated zest 1 lime
3 tbsp fresh lime juice
2 tsp grated fresh ginger root
1 tbsp fish sauce
1/2 cup (120ml) coconut milk
4 boneless, skinless chicken breast halves, butterflied
salt, black pepper
1 recipe fresh papaya sambal (see below), optional
Recipe
Butterfly the chicken breasts; with one hand on the breast half to hold it in place, slice through the middle horizontally to cut almost in half. Open out flat.
Remove and discard the tough outer skin from the lemon grass stalks and roughly chop. Put lemon grass, chiles, garlic, scallion, cilantro, cumin, pepper, turmeric, ground goriander, lime zest, lime juice, ginger, fish sauce and coconut milk in food processor or blender; pulse until smooth. In a bowl, toss chicken with lemon grass mixture. Cover and refrigerate for 1 hour. Grill according to instructions below. Sprinkle with salt and pepper. Serve hot with fresh papaya sambal, optional.
---Outdoor on the barbecue
Grill over medium-hot coals until the chicken is opaque, with no trace of pink, 3 minutes per side.
---Indoor
Preheat broiler. Broil until the chicken is opaque, with no trace of pink, 3 minutes per side.
Think ahead
Make marinade up to 3 days in advance. Cover and refrigerate. Marinade chicken up to 4 hours in advance. Cover and refrigerate.
Makes 4 servings.
---Fresh Papaya Sambal---
1 papaya, seeded and finely chopped
1/2 red onion, finely chopped
1 tbsp finely chopped cilantro
2 tbsp fresh lime juice
1 tbsp fish sauce
1 tsp sugar
salt, black pepper
Combine papaya, onions, cilantro, lime juice, fish sauce and sugar. Add salt and pepper to taste. Cover and let stand for 30 minutes at room temperature to allow flavours to blend. Serve chilled or at room temperature.
Think ahead
Make sambal up to 4 hours in advance. Cover and refrigerate. Stir before serving.
Recipe
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