Thai chicken on Chinese spoons with coriander
Creamy chicken flavoured with ginger and chilli is the perfect delicate treat to serve on Chinese spoons - add a drizzle of lime juice for a twist
SERVES
30
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
450g skinless and boneless chicken breasts
50g butter
40g fresh root ginger, peeled and finely chopped
2 garlic cloves, crushed
¼ tsp green peppercorns
1 stalk of lemon grass, finely chopped
2 red chillies, finely chopped
2 tsp freshly squeezed lime juice
½ tsp ground coriander
1 tin of coconut milk
2 tsp freshly chopped coriander leaves
salt
pepper
30 Chinese spoons
Method
Cut the chicken into 30 even-sized cubes.
Heat 25g of the butter in a large frying pan and sauté the chicken pieces until lightly browned on all sides.
Melt the remaining butter in the frying pan, sauté the ginger, garlic, peppercorns, lemon grass and chillies. Add the lime juice and ground coriander.
Gradually stir in the coconut milk, bring to the boil, then reduce the heat and simmer for 8 minutes. Add the chicken pieces, continue to simmer for 2-3 minutes.
Stir in the coriander leaves and season to taste (May be prepared ahead to this point).
Serve on porcelain Chinese spoons with a coriander leaf on top of each one.
