This recipe first appeared in Woman’s Day .
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Ingredients
1/2 cup coconut cream
1/3 cup chopped coriander, plus extra leaves to serve
1 stalk lemongrass, white part, finely sliced
2 tablespoon grated ginger
juice of 1 lime
2 long red chillies, seeded, finely chopped
2 teaspoon fish sauce
500 gram chicken tenderloins, pounded
1 cup brown rice, cooked following packet instructions
steamed baby bok choy, lime wedges to serve
Method
1. Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
2. In a bowl, combine coconut cream, coriander, lemongrass, ginger, juice, chilli and fish sauce. Add chicken to the bowl, tossing well to coat.
3. Arrange chicken on tray. Bake for 10-15 minutes until cooked through.
4. Sprinkle with extra coriander leaves. Serve chicken with brown rice and steamed bok choy. Accompany with lime wedges.
This would also be delicious with fish.
Note
Woman's Weekly Food
From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.
Recipe By:
Woman's Day (NZ edition)