Friday, March 12
Whilst I miss eating out (hey, who wouldn't?) I do baulk when I do mental additions of how much we used to spend eating out... let's not go there.
Anyhow, this recipe, I was thrilled to discover, I do not need to seek out a Thai takeaway when I have a hankering - I can make this! The kids eat it and ask for seconds! Hubby even likes it!
Best thing is, there is truly minimal effort. Makes me wonder why I paid $15 a serving when I can now make it for our family of five for the same price.
1 kilo chicken breasts/thighs, de-boned cut into 4cm squarish-chunks
2 tb peppercorns
2 cloves garlic
2 stalks coriander, chopped
2 tb fish sauce
1 cup coconut milk
In a mortar and pestle crush the garlic and peppercorns until they make a paste (about 1 minute)
Add the coriander and continue to pound until a greenish paste.
To cook: (at which time I'm cooking my rice)
Preheat griddle/frypan or BBQ and cover wth oil (I used macadamia)
Set to rest whilst you plate up rice (I also added snow peas/mange tout dressed with sesame oil) and serve.
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