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Red Thai Chicken Breasts
Fresh chicken breasts dressed in an aromatic blend of lemongrass, lime juice, coconut milk, fresh ginger & chilli.
Because I want to be proud of every dish we create, I insist that all of our food is made by hand, in a kitchen, by individuals who care.
Preparation time: Fantastic in just 18 minutes!
Servings: Serves 4
Cuisine Type: Sizzlers
Cooking Instructions:
Fantastic on the grill
1. Preheat grill.
2. Remove all packaging & place the chicken breasts under a medium heat for 15-18 mins, turning once during cooking until juices run clear & there is no pink meat.
Even better on the BBQ
1. Remove all packaging.
2. Cook chicken breasts on a barbecue over hot (but not flaming) coals for 20-25 mins, turning once during cooking until juices run clear & there is no pink meat.
Check food is piping hot throughout. These instructions are a guide only: all grills vary & no two barbecue chefs are the same. Please don’t reheat once cooked!
Ingredients:
Fresh Chicken Breast (88%)
Vegetable oil
Red Thai curry paste (2%)
Coconut milk (2%)
Fresh coriander
Fresh red chilli
Tomato purée
Lime juice
Garlic purée
Fresh ginger
Fresh lemongrass
Salt
Fresh lime leaves
Paprika oil
Red Thai curry paste contains: soyabean oil, garlic, cayenne pepper, shallots, lemongrass, sugar, flavour: natural shrimp, fish sauce, galangal, salt, pineapple juice, kaffir lime peel, natural herbs & spices.
Fish sauce contains: anchovy extract, salt, sugar.
Coconut milk contains: coconut extract, water, antioxidant: citric acid.
Does this recipe contain?
dairy: no
soya: yes
mustard: no
fish: yes
gluten: no
sesame: no
celery: no
eggs: no
nuts: no
shellfish: yes
Chef's Tip
Papaya Salsa & Coconut Rice (serves 2)
100g/3¾ oz Thai jasmine rice
3 tbsp desiccated coconut
75g/2¾ oz mange tout, trimmed
For the salsa
1/2 a small ripe papaya, deseeded, peeled & cut into
1cm/½" cubes
½ red pepper deseeded & cut into 1cm/½" cubes
2 spring onions, trimmed & finely sliced
2 tbsp chopped fresh coriander
1 heaped tsp finely grated fresh root ginger
½ a red chilli, deseeded & finely diced
Freshly squeezed juice
Finely grated zest of 1 lime
Sea salt
Freshly ground black pepper
1. Bring a medium pan of water to the boil & cook the jasmine rice for 10-15 minutes, according to the directions on the pack. Drain in a sieve, replace rice in pan & use a lid to keep warm.
2. Toss all the salsa ingredients together & set aside for at least 10 minutes to allow the flavours to infuse before serving.
3. Cut each mange tout into long thin strips. Bring another pan of water to the boil & add the mange tout & coconut, blanche for 2 minutes before draining.
4. Stir the rice before mixing in the coconut and mange tout. Serve hot.
Asian Style Salad (serves 2)
1 medium carrot, peeled & coarsely grated
100g/3½ oz cucumber, cut into thin strips
½ a small red pepper, deseeded & cut into thin strips
2 spring onions, trimmed & cut into thin strips
2 handfuls bean sprouts, washed & drained
Small handful of fresh mint leaves
25g/1oz unsalted cashew nuts, roughly chopped
For the dressing
2 tbsp smooth peanut butter
1 tbsp Thai sweet chilli dipping sauce
1 tbsp water
1 Toss all the salad ingredients together & divide between two plates.
2. Put the ingredients for the dressing in a small bowl & stir well with a spoon until combined.
3. Pour a little of the dressing over each salad just before serving.
The ‘red’ in red Thai comes from the use of red chillis, the heat of which is measured in Scoville units.
