Saturday, March 3, 2012

BBQ Thai Tikka

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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