I promised to share this recipe a long time ago and finally I do it;) When thinking of a dish for my friends, I got inspired by one of the Albert Heijn magazines; I decided to cook Thai.
I must say, I never liked coriander. One of my Indian friends serves it quite a lot in their regional dishes. These were the only coriander dishes I liked. I was always wondering why Nigella Lawson is so enthusiastic about it. Well, I decided to take a risk, follow the recipe and use coriander.
I tell you! I felt in love with it! 🙂
What about you? Are you a fun of coriander?
Just to warn you… You need to spend some time in the kitchen; it’s not a quick recipe but I tell you… it’s definitely worth of your time! Let’s get to the point.
Ingredients (for four people):
– 300g rice
– 4cm fresh ginger
– 1 red pepper
– 2tbsp. oil
– 2 garlic cloves
– 2tsp. sesame oil
– 300g chicken breast
– 1 can coconut milk
– 1 pack basil
– 1 pack coriander
– 2tbsp. fish sauce (I used 8 king prawns instead)
– 2tsp. sugar
– 2tbsp. corn starch
– 1 lime
– Salt and pepper to taste
- Cook rice.
- Grate ginger.
- Remove pits from red pepper and slice into thin pieces.
- Fry ginger and red pepper in oil and sesame oil for about 3min.
- Add chopped chicken and fry for about 4min.
- Blend coconut milk with basil and 2/3 coriander. Add it together with fish sauce (I used 8 sliced king prawns instead) and sugar. Cook.
- Stir corn starch with 4tbsp. water and add to sauce. Cook unit sauce gets a bit thicker.
- Grate off the very outside skin of the lime peel and squeeze it. Add to sauce together with salt and pepper. Cook for short time.
- Serve with cooked rice, and sprinkle coriander over the top.
- Voila 🙂
Source: Recipe of Laura Roerbroeck, Kruidige kipcurry, Allerhande van Albert Heijn, p. 139, nr. 05-2012
Enjoy your meal *OnMyDish.wordpress.com*
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