INGREDIENTS:
Thai Dressing
2 tsp melted coconut oil or olive oil
1 tsp finely grated ginger
1 clove garlic, minced
2 tsp brown sugar
1 Tbsp fish sauce
½ - 1 red chilli, very finely diced
Juice of 1 lime
1 Tbsp sweet chilli sauce
Chicken
600g boneless, skinless chicken thighs
Coconut Rice
1½ cups jasmine rice
165ml coconut cream
1½ cups water
Mango Salad
1 mango, thinly sliced
1 capsicum, thinly sliced
½ telegraph cucumber, cut in half & thinly sliced
100g mung bean sprouts
Thai dressing
To Serve
1 iceberg lettuce, leaves separated
4 Tbsp mint leaves
DIRECTION:
In a large bowl, combine all Thai dressing ingredients and season to taste. Transfer half the dressing to another bowl for salad. Toss chicken in dressing and set aside to marinate.
Combine all coconut rice ingredients and a pinch of salt to a pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
Toss all salad ingredients in a bowl with reserved dressing and season to taste.
Brush BBQ grill with an oiled paper towel. Cook chicken for about 6 minutes each side, depending on thickness, or until cooked through. Rest, covered before slicing thinly.
Serve coconut rice topped with mango salad, Thai chicken and mint.
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