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Southern Thai barbecued chicken
Serves 4 Starters and mains
Ingredients
- 2tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 small onion, chopped
- 1tsp medium–hot curry powder
- 1tsp ground coriander
- 1⁄2tsp ground ginger
- 1⁄2tsp ground turmeric
- 4tbsp coconut cream
- 2tbsp fish sauce
- 1tsp honey
- 300g skinless chicken breast, cut into 5 mm slices
- juice of 1 lime
- 4 sprigs coriander, to garnish
Method
Heat the vegetable oil in a wok or frying pan over a medium–high heat and fry the garlic until golden brown. Add the onion, reduce the heat and stir-fry for 3 minutes until the softened.
Add the dried spices and cook for 1 minute until the spices are fragrant and aromatic. Add the coconut cream, fish sauce and honey, and simmer for 2 minutes. Remove from the heat and cool. Then, mix in the sliced chicken and stir until well coated.
Preheat the barbecue or griddle pan to hot. Grill the chicken for 3 minutes on each side, turning regularly so that it does not catch.
Remove the chicken from the grill, squeeze over the lime juice and garnish with the fresh coriander leaves torn over the top.
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