Thai-spiced Coriander Chicken

#Thai #Chicken

Serves: 4

Prep Time: 1h 20 mins (incl. 1h marination)

Cooking Time: 15 mins

Source: Cookshelf Thai

Ingredients:

4 skinless boneless chicken breasts

2 garlic cloves, peeled

1 fresh green chilli, deseeded

2cm or 3/4 inch piece fresh root ginger, peeled

4 tsp chopped fresh coriander

finely grated rind of 1 lime

3 tbsp lime juice

2 tbsp light soy sauce

1 tbsp caster sugar

175 ml/ 6fl oz coconut milk

cucumber and radish slices, to garnish

plain boiled rice, to serve

Method:

Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast Arrange the chicken breasts in a single layer in a large, wide glass or earthenware dish.

Put the garlic, chilli, ginger, chopped coriander, lime rind, lime juice, soy sauce, caster sugar and coconut milk in a food processor and process until a smooth purée forms.

Spread the purée over both sides of the chicken breasts, coating them evenly. Cover the dish with clingfilm and set aside to marinate in the refrigerator for at least 1 hour.

Lift the chicken from the 4 marinade, drain off the excess and place in a grill pan. Grill under a preheated medium grill for about 12-15 minutes until evenly cooked through.

Meanwhile, place the remaining marinade in a saucepan and bring to the boil. Lower the heat and simmer for several minutes to heat thoroughly Serve with the chicken breasts, garnished with cucumber and radish slices, and accompanied with rice.