Chicken coriander
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Combining the freshness of coriander and lime for a Thai inspired chicken dish. Lightly stir fried vegetables add to the crispness of the dish. Easily prepared, this dish can be whipped up in less than an hour. Extra lime on the side can be squeezed over the dish or on the rice for more lime flavour.
Ingredients
- 2 cups jasmine rice – rinsed, soaked covered in water
- 8 chicken thigh fillets – sliced into thin strips
- 30 snow peas – washed, stringed
- 20 green string beans – washed, top and tailed, sliced in small pieces
- 20 shallots – upper green leaves and roots removed, use lower half, slice in small pieces
- 2 tablespoons olive oil
- 1-2 limes – sliced in quarters, to serve
Marinade
- 2 tablespoons red curry paste
- 2 tablespoons olive oil
- 4 tablespoons fish sauce
- 2 tablespoons sesame oil
- 4 tablespoons lime juice – approximately 1 lime
- 1/2 cup fresh coriander leaves – approximately 2 bunches – washed, sliced finely
- 2 tablespoons ginger – peeled, rinsed, grated
Directions
- Prepare rice, chicken, vegetables and ingredients for marinade.
- In a large ceramic or plastic bowl combine all prepared marinade ingredients and mix well.
- Add to bowl chicken, mix well and set aside for 5 minutes.
- In a large wok add olive oil and heat on medium to high heat. Divide chicken into 4 batches and stir fry batches for 5 minutes stirring frequently. After cooking each batch place in a covered dish and set aside.
- In a large pot add water and bring to boil, cook rice to packet instructions. When rice is soaked it can take shorter time to cook, so check after 8 minutes if boiling. Drain and set aside.
- Continue cooking in the wok by reducing heat to medium and add snow peas, beans and shallots. Stir fry for 3 minutes.
- Add chicken and stir fry a further 3-5 minutes.
- Serve by arranging on separate plates, rice and top with chicken, vegetables and marinade. Cut limes in quarters and place 1-2 slices on the side of each plate.
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