Ingredients
The following ingredients have 6 Servings
- 1/3 cup (100g) Valcom Red Curry Paste
- 1/3 cup (80ml) Squid Brand Fish Sauce
- 2/3 cup (150g) brown sugar
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic, crushed
- 1.5 kg chicken pieces (we used a combination of thigh and breast fillets with skin on)
- 3 cups (600g) jasmine rice
- 1 400mL can TCC Premium Coconut Milk
- 300 ml water
- to serve limes, cucumber, coriander, green onions, fresh mango, snow peas, chilli
Instruction
- To make the marinade, combine the curry paste, fish sauce, sugar, ginger and garlic in a bowl.
- Place chicken in a medium dish; pour over two-thirds of the marinade; reserve remaining marinade. Refrigerate for at least 30 minutes or overnight.
- Meanwhile, make coconut rice.
- Preheat a barbecue flat plate or griddle pan to medium low. Place a piece of baking paper onto plate or pan, this will prevent the marinade from burning.
- Drain chicken from the marinade and discard marinade. Cook chicken pieces over low heat for about 15 minutes until browned on both sides and cooked through. When chicken is almost cooked baste with reserved marinade.
- Serve chicken with coconut rice and accompaniments.
- Soak rice in a bowl of cold water for 15 minutes.
- Drain. Rinse rice well until water is almost clear.
- Place rice, coconut milk and the water in a medium non-stick saucepan over medium-high heat. Cook, stirring, until only just beginning to boil. Reduce heat to low; simmer, covered, for about 12 minutes until liquid is absorbed.
- Remove from heat. Stand, covered without lifting lid, for 15 minutes. Fluff with a fork.
