For our 4th wedding anniversary, one of the things my husband gifted me with was this cool book about thaï cuisine! I worked my way through it, salivating at each pages and finally decided that this recipe will be the first I’d make. It is simple though I did have to buy some spices I didn’t have.
In the book, they had 2 red chili. I added only one because my daughter ate with us but it was really really spicy! The spices blend takes you to Thailand and the house is left smelling cardamom.. I love it!
This dish was considered a side but we had it as a main course, so this recipe will serve 2 as a main and 3-4 as a side. Be generous with coriander and lime because it really makes it fresh and delicious.
Thaï flavored chicken and rice (serves 2) :
- 500g chicken
- 100g uncooked rice
- 2 limes
- 4cm ginger
- 2 garlic cloves
- 7-8 fresh coriander stalks
- 1 tsp cinnamon
- 1 tsp ground coriander seeds
- 1 tsp turmeric
- 1/2 tsp ground cardamom
- 1 red chili
- 2 tbsp soy sauce
- 300 ml chicken stock
- Vegetable oil
- Fresh coriander (optional)
In a deep pan, heat a little bit of vegetable oil and add the chicken cut in pieces. Brown for 4-5 minutes.
Puree chili, ginger, garlic and coriander stalks. Add it to the chicken and fry for a 1 minute.
Add your dry spices, mix and fry a minute stirring constantly.
Add the rice and mix until it is coated in spices. Add soy sauce, chicken stock. Cover and let it simmer on medium low for 10-12 minutes or until liquid is well absorbed.
Add the lime juice before serving and mix one more time. Add fresh coriander and serve with lime quarters.
Did you try that recipe ? Let me know and show me a picture on Instagram @Maevatravelandfood.