COCONUT.

I have a new semi healthy recipe that I constructed on a whim just the other day. Coconut thai sticky rice with honey and mango chicken and it is beautiful. Trust me!

IMG_0516

Ingredients:

  • Can of Coconut Milk
  • 280g Thai sticky rice
  • 4 skinless chicken breasts
  • 2 Mangos
  • 4tsp white sugar
  • 2tsp sea salt
  • 1Tbsp Honey (any kind that takes your fancy)
  • 850ml water
  • Table salt and pepper
  • 2 Tbsp Sunflower oil

Equipment:

  • Pestle and Mortar (or a plastic bag and rolling pin)
  • Chopping board
  • Large sharp knife
  • Large saucepan
  • Small saucepan
  • Measuring jug

Prep time: Half an Hour

Cooking time: 1 hour

Start by chopping both mango’s into manageable strips, these will be used as both a marinade and a dressing. Then chop your chicken into thin strips and put to one side, discarding the nasty bits haha.

Take half of the chopped mango and put them into your mortar or bag and begin to squash into a pulp or juice like texture (WARNING may be messy CAUTION sticky fingers haha). Once you get the consistency spot on add the mango mixture into a bowl with the rest of the chopped mango and add the strips of chicken. Mix this together with your hands and then drizzle over the Tbsp of Honey and add salt and pepper to your taste.

Allow that to marinate in the fridge for at least two hours, to make that chicken juicy! Soak you rice in cold water for about an hour prior to cooking , to make it that extra bit sticky.

Separate the coconut cream that sits at the top of the can and the slightly looser milk from the bottom of the can. (if there is no milk that’s because it’s gotten to cold but, don’t fret because it will become milky when heated). Put your cream in a bowl and add 1 tsp of white sugar and 1 tsp of sea salt then whisk together. Put that to one side.

Add the coconut milk that you have separated into a small saucepan. Add 2 tsp of white sugar and 1tsp sea salt and heat but do not let it boil.

Drain your rice and then add 350ml fresh water to the rice and bring to a boil. Let the rice absorb the water and then add the coconut milk mixture to the rice and stir in (you may not need it all). The rice should come out clumpy and fluffy. Put to one side covered so as not to let it go cold.

Grab a frying pan and add the sunflower oil. Then add all the ingredients that have been marinating in the fridge. Fry until nearly cooked and add in the coconut cream mixture to the frying pan. Cook until you believe it’s done or has a golden brown look.

Plate it up and voila, enjoy your dish x

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