Ko Chang/Thailand - FRAGRANT LEMONGRASS CHICKEN
You will need:
5 chicken thighs (or about 600g), diced
2 cloves garlic
2 Tbsp grated fresh ginger
2 Tbsp lemongrass, finely chopped
1 red chilli, finely chopped
1 medium onion, sliced
Juice of one lemon
2 Tbsp light oil (sunflower, rice bran etc)
1/3 cup water
4 Tbsp palm sugar, shaved or grated (or 2 Tbsp brown sugar)
Salt and pepper to season
What to do:
Marinate the chicken briefly by putting in a bowl with the garlic, ginger, lemon juice, oil, lemon grass, chilli and onion. Allow 15 minutes.
Get your rice cooking.
Heat the oil in a heavy based pan (or wok) until almost smoking. Add the chicken, moving it around the pan quickly for about 3-4 minutes until it is golden. Add the palm sugar, reduce the heat and allow to caramelise with the pan juices (about 1-2 minutes). Now add the water, salt and pepper and cook for a further 5 minutes on a slow simmer.
Serve with a side of sticky rice or long grain rice and the side dishes below.
Chilli and Pineapple Salsa
Makes 2 cups
1 cup fresh, cubed pineapple
2 kaffir lime leaves sliced very thinly
1 red chilli deseeded and sliced very thinly
Splash of rice wine vinegar
Mix all the ingredients together for an amazingly refreshing side dish.
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