This week I have a hankering for Thai flavours. Perhaps it’s the spring in the air & my kaffir lime tree FULL of fragrant leaves. This was last night’s dinner, tonight’s was a red chicken curry with black bean noodles but the photo didn’t turn out all that well!
So, for the seasame thai chicken and salad:
Marinate the 500g diced chicken for at least an hour or 2 in a bowl with
- 1 clove grated garlic
- 1 knob grated ginger
- 1 lime juiced
- few tablespoons of coconut aminos *(alternatively use kecap manis or soy sauce with some brown sugar)
- dash of seasame oil
- 1-2 Tbsp fish sauce
Fry it in coconut oil until browned and cooked through.
Serve with a green salad of your choice with an asian style dressing. My salad was mixed green leaves, finely shredded kaffir lime leaves, cherry tomatos, avocado, capsicum & cucumber topped with coriander leaves and fried onions (the ones in packets in the Asian section of the supermarket). My dressing was garlic, ginger, coriander root, finely shredded kaffir lime leaves, chilli flakes, tamari (GF soy) and lime juice and diluted with a few tablespoons of water.
Sprinkle chicken with seasame seeds if you wish.
*Coconut aminos: this is a fancy gluten/soy free alternative to soy sauce – it’s really a replacement for kecap manis or sweet soy as it is sweetened. It’s found in health food shops or deli’s with all the latest stuff. I get mine at the Northy St Markets.
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