Thai chicken bites

Thai chicken bites

By
From
The Margaret Fulton Cookbook
Makes
30
Photographer
Geoff Lung

Cubes of tender chicken breast dipped in a delicious coconut sauce for nibbling with drinks.

Ingredients

Quantity Ingredient
3 tablespoons vegetable oil
2 tablespoons grated fresh ginger
1/2 stalk tender lemon grass, very finely chopped
2 red chillies, finely chopped
1/2 teaspoon ground coriander
1 3/4 cups coconut milk
1 tablespoon finely chopped coriander leaves
salt and freshly ground pepper
1 tablespoon fish sauce
1 tablespoon lime juice
450g skinned and boned chicken breast

Method

  1. First make the sauce. Heat 1 tablespoon oil in a frying pan and fry the ginger, lemon grass and chillies. Add the ground coriander and gradually stir in the coconut milk, bring to the boil, then reduce the heat and simmer for 8 minutes. Stir in the coriander and season to taste with salt, pepper, fish sauce and lime juice. Reheat before serving.
  2. Cut the chicken into 2.5 cm cubes. Heat the remaining oil in a large frying pan and sauté the chicken pieces, until lightly browned on all sides and cooked through. Set aside and keep warm. Place cocktail sticks or toothpicks in the pieces of chicken and arrange on a serving dish. Serve the sauce separately in a bowl for dipping.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again