A great marinade for chicken on a hot BBQ. It is low in fructose and superb on a wrap with rice the next day. So make sure you cook plenty and be generous with the fresh coriander.
1 kg chicken breast cut into large pieces
1" grated ginger
2 shallots sliced
1 200 ml can coconut cream. Do not shake and discard water only using the thick part.
3 small red hot chillies chopped.
3 tbsp green curry paste.
2 tbsp oyster sauce
1 tbsp palm sugar
Juice of 2.5 limes
3 tbsp chopped coriander
1/4. Tsp cumin ground or grated
1/4 tsp ground cinnamon
1 stalk of lemon grass chopped
3 tbsp peanut oil
1 pkt love
Combine all ingredients. Mix with chicken in a bowl. Leave for 2 hrs if you have time. Cook on a medium BBQ plate making sure you scrape all the marinade up and don't over cook. Serve with jasmine rice and more fresh coriander.
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