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Recipe Of The Week – Thai Chicken


Fancy something exotic and simple? Thai Chicken is a healthy, quick and delicious meal.


- freshly grated lemongrass adds an extra element
- you can use tinned coconut milk, but the sauce will be less thick
- fresh root ginger brings better flavour than the ground ginger




  • 200g (7oz) block of creamed coconut
  • 300ml (1/2 pint) very hot water
  • 3-4 cloves garlic peeled and chopped
  • 2-3 fresh green chillies, deseeded and chopped
  • 1-2 level teaspoons ground ginger or grated fresh root ginger
  • 3 tablespoons light soy sauce
  • grated zest and juice 1-2 limes
  • 1 packet fresh coriander
  • 4 boneless chicken breasts
  • serve with Thai fragrant rice



Prep time – 20 mins plus minimum of 30 mins for marinating (can do overnight)

(Delicious served on watercress and cucumber salad sprinkled with toasted pine nuts.)

  1. Cut coconut block into chunks in a bowl and pour over hot water. Stir to dissolve. Place in blender with all other ingredients (except chicken) reserving a little coriander for garnish.
  2. Blend mixture and allow to cool a little.
  3. Make diagonal slits across chicken breasts, arrange in a bowl and pour marinate over. Refrigerate for a minimum of 30 minutes.
  4. Grill chicken breasts for 10-15 minutes, turning and basting occasionally.
  5. While cooking, simmer marinade in a pan.
  6. Serve the chicken with the sauce with the Thai fragrant rice and coriander to garnish.

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