DINE-IN Thai
New Idea|November 11, 2024
TREAT YOUR GUESTS TO THE FRAGRANT FLAVOURS OF SOUTHEAST ASIA
DINE-IN Thai

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.

Stir-Fried Curried Vegetables with Thai Basil

1 Cut gai lan into 3cm lengths. Separate leaves from stems. Cut bok choy into quarters lengthways.

Cut carrots in half lengthways. Thinly slice diagonally.

This story is from the November 11, 2024 edition of New Idea.

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This story is from the November 11, 2024 edition of New Idea.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.