Coriander, Sesame and Coconut-crusted Chicken with Kaffir Lime Sauce
Great recipe from The Spirit House Cookbook. I heartily recommend this book for excellent Thai food with a medium level of complexity in terms of coooking. We have Women's Weekly and Family Circle books which are pretty basic. This takes it all up a notch.
1 tsp light palm sugar
2 tsp oyster sauce
1 egg, lightly beaten
1/4 cup sesame seeds
1/4 cup shredded coconut
1 clove garlic, finely chopped
1/4 cupp finely chopped coriander leaves and stems
2 tbs vegtalbe oil
Mix all of the above ingredients and spread on 4 medium-sized chicken breasts (approx 150g each). A couple of mine were a bit too big and thick so I should have trimmed them first. Put chicken in the fridge for 1 1/2 - 2 hours. This is important so that the crust doesnt fall apart when you fry it.
200 ml coconut cream
1/2 cup mirin
1/4 cup rice wine vinegar
2 cloves garlic, finely chopped
6 double kaffir lime leaves, chopped finely
2 tsp fish sauce
2 tsp chilli jam (or minced chilli)
Combine all of the ingredients in a small saucepan, bring to the boil, then simmer for a few minutes.
Preheat oven to 200C.
Cook chicken breasts in oil in a frypan over medium heat, crust side down, for 5 minutes - until crust is golden. Turn over and bake in the oven for 10 minutes. (I gave mine 15 mins, and then the bigger ones needed another 5 mins. Next time I'll weigh and trim them. I put foil over the crust for part of that time.)
Blanch 250g snow peas or sugar snap peas.
I added chow mein noodles and steamed zucchini. Serve with sauce around the plate.
It really is a fantastic cookbook. Go and treat yourself to a copy.