Thai-Spiced Cilantro Chicken
July 15, 2010
I have to give credit to “What’s Cooking Thai” by Christine France. This is a wonderful fast and easy receipe that I make when I crave the taste of ginger and cilantro. Don’t be put off by the list of ingredients – you can vary things quite a bit and it will still be wonderful.
4-6 chicken breasts (with or without bone)
2 – 4 garlic cloves, peeled
1 fresh green chili, deseeded *
3/4 inch fresh ginger, peeled
4 Tablespoons fresh cilantro
Finely grated rind of 1 lime
3 Tablespoons lime juice (fresh is best, bottled if nothing else)
2 Tablespoons soy sauce
1 Tablespoon sugar
3/4 cup coconut milk **
*if you don’t have a green chili (and who usually does?), use green or red chili paste or dried chili flakes
**Use the rest of the coconut milk from the can for the recipe “Garlic and coconut sweet potatoes”
1. Place the chicken breasts in a single layer in a wide, non-metalic dish.
2. Put the garlic, chili, ginger, cilantro, lime rind and juice, soy sauce, sugar and coconut milk in a food processor and process until a smooth puree forms.
3. Spread the puree over both sides of the chicken breasts.
4. Bake uncovered at 350 degrees for about 1 hour.
5. Serve as is on the table or lift out the chicken breasts and put the wonderful juice in something to serve along side.
Get Updates by Email
Wow good blog. I uncover your site by Google and I’m glad that it brings me to your site. More Post Please and Thanks for the Info.
This makes my mouth water. I love cooking Thai food, and I love eating it even more (-: I’ve been trying the Thai recipes from the free videos at http://cookingthaifood.com and they have been turning out very delicious!