DINE-IN Thai

TREAT YOUR GUESTS TO THE FRAGRANT FLAVOURS OF SOUTHEAST ASIA

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Thai Chicken Skewers with Coconut Rice

1 To make dressing, combine all ingredients in a small bowl.

2 Finely chop coriander roots and stems. You will need 1/4 cup. Place in a large bowl.

Reserve a few sprigs to serve.

3 Cut each fillet horizontally through the side to give two thin pieces. Cut lengthways into 3cm-wide strips. Toss chicken with roots and stems, oil, ginger, garlic and sauce. Cover. Refrigerate for 1 hour. Soak skewers in water for 30 minutes. Drain.

4 Meanwhile, make coconut rice. Combine rice, coconut milk and 1/2 cups water in a medium saucepan. Bring to boil. Simmer, covered, for about 14 minutes, or until rice is tender. Remove from heat. Stand, covered, for 10 minutes.

5 Thread chicken strips onto skewers. Place on a tray lined with baking paper.

6 Heat an oiled, barbecue grill plate over a medium heat. Add skewers in two batches. Cook, for about 3 to 4 minutes on each side, or until chicken is cooked.

7 Serve skewers with coconut rice, dressing, lime cheeks and reserved coriander.