Whilst I miss eating out (hey, who wouldn't?) I do baulk when I do mental additions of how much we used to spend eating out... let's not go there.
Anyhow, this recipe, I was thrilled to discover, I do not need to seek out a Thai takeaway when I have a hankering - I can make this! The kids eat it and ask for seconds! Hubby even likes it!
Best thing is, there is truly minimal effort. Makes me wonder why I paid $15 a serving when I can now make it for our family of five for the same price.
Ingredients:
1 kilo chicken breasts/thighs, de-boned cut into 4cm squarish-chunks
2 tb peppercorns
2 cloves garlic
2 stalks coriander, chopped
2 tb fish sauce
1 cup coconut milk
Method:
To prepare
In a mortar and pestle crush the garlic and peppercorns until they make a paste (about 1 minute)
Add the coriander and continue to pound until a greenish paste.
To cook: (at which time I'm cooking my rice)
Preheat griddle/frypan or BBQ and cover wth oil (I used macadamia)
Set to rest whilst you plate up rice (I also added snow peas/mange tout dressed with sesame oil) and serve.
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17 lovely comments:
Um YUM! I want this right now. This will be getting a run this very weekend - thanks Liss!
Oh I always thought that there were lots of ingredients in the marinade but it sounds very easy!
I've added this to my ever growing list of recipes to try, but I reckon this one is going straight to the top!
Liss am happy to report that this was our dinner tonight and it was DELISH. Daise knocked off SO much chicken and we all ate every last tasty morsel. I served it up with a side of Asian noodle salad. Thanks so much. Tomorrow we have friends over for lunch and I am going to do the baked cumin/palm sugar chicken.
This weekend has been sponsored by Frills in the Hills.
Thanks!
Yay all!
Beth it is so easy that I can see it being addictive, I somehow feel there will be a bit more chicken in next months' mealplan :P
I love the Sweet Baked Crispy Chicken too - have you tried the sauce? VERY MUCH worth the effot!
Hello,
it's annoying me again!!!
When you say stalks of coriander, do you mean 1 stalk is like 1 plant (with half a dozen small stems). When you buy coriander from the supermarket it has about 8 little plants in it with small stems, but it just didn't seem like enough to have 2 tiny stems??
i left out a 'the'
It's 'the' annoying ME again!!
You, my friend are never annoying.
I stalk is 1 root, it may have 3-4 little frongs on it, it will make approx 1 tb of paste if ground.
xx
mmmm marinating now!
Oooh! It was delicious!. my 19 month old (and sick mind you) son even enjoyed it.
So easy and so tender too!
Josiejo's comment above led me to view this post that i missed from March - what a find! I love this idea and the fact that although it uses a cup of coconut milk you don't actually eat all of it (watching fat intake at the moment). Best of both worlds really. Becasue we have no undercover area for BBQ I'll have to file this away for when the weather improves (bookmarked for summer!).
This looks fantastic. Wish that's what we were having for dinner. :-P Maybe tomorrow ... *updates shopping list*
Hi Liss,
The fish sauce is added into the coconut milk I assume?
Really must get myself a mortar and pestle.
Brit
Looks easy to make. Will try this for the BBQ at Easter.
I don't have a mortar and pestle or food processor (sad, I know)! How else can I do the paste?? Also could you put it in the oven?? Or would it be best done in a pan on stove??
@Carrie Hmm Carrie you're making it a bit hard hehe..! You could use ground black pepper if you have a pepper mill and some minced garlic... yes you do need to fry these ones I think - I think oven frying (I prefer to do that with most things)would dry the chicken out in this case...
OMG!! That was amazing Liss!!! My four year old wouldn't try it (she is painful at the moment with food, if it's not pasta, she won't touch it) but my 2 and 9 year old scoffed it!! Only complaint from 9 year old was that it's a little spicy...would I be best to decrease peppercorns maybe to 1tb next time??
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