Ingredients
Serves 4
225 g / 8 oz jasmine rice
3 skinless , boneless chicken
breasts , cut into cubes
400 ml /14 fl oz canned coconut milk
50 g/1 1/4 oz block creamed
coconut chopped
2-3 coriander roots , chopped
thinly pared rind of 1 lemon
1 fresh green chilly ,deseeded
and chopped
3 fresh Thai basil leaves
1 tbsp Thai fish sauce
1 tbsp oil
3 eggs, beaten
fresh chives and sprigs fresh
coriander , to garnish
Method
1. Cook the rice in boiling water for 12-15 minutes , drain well , then cool and chill overnight .
2 . Put the chicken into a saucepan and cover with the coconut milk . Add the creamed coconut , coriander roots , lemon rind and chilly and bring to the boil . Simmer for 8-10 minutes , until the chicken is tender . Remove from heat . Stir in basil and fish sauce .
3 . Meanwhile , heat the oil in a wok and stir fry the rice for 2-3 minutes . Pour in the eggs and stir until they have cooked and mixed with the rice . Line 4 small ovenproof bowls or ramekins with clingfilm and pack with the rice . Turn out carefully onto serving plates and remove the clingfilm . Garnish with long chives and sprigs of coriander . Serve with the chicken or egg .
Serves 4
225 g / 8 oz jasmine rice
3 skinless , boneless chicken
breasts , cut into cubes
400 ml /14 fl oz canned coconut milk
50 g/1 1/4 oz block creamed
coconut chopped
2-3 coriander roots , chopped
thinly pared rind of 1 lemon
1 fresh green chilly ,deseeded
and chopped
3 fresh Thai basil leaves
1 tbsp Thai fish sauce
1 tbsp oil
3 eggs, beaten
fresh chives and sprigs fresh
coriander , to garnish
Method
1. Cook the rice in boiling water for 12-15 minutes , drain well , then cool and chill overnight .
2 . Put the chicken into a saucepan and cover with the coconut milk . Add the creamed coconut , coriander roots , lemon rind and chilly and bring to the boil . Simmer for 8-10 minutes , until the chicken is tender . Remove from heat . Stir in basil and fish sauce .
3 . Meanwhile , heat the oil in a wok and stir fry the rice for 2-3 minutes . Pour in the eggs and stir until they have cooked and mixed with the rice . Line 4 small ovenproof bowls or ramekins with clingfilm and pack with the rice . Turn out carefully onto serving plates and remove the clingfilm . Garnish with long chives and sprigs of coriander . Serve with the chicken or egg .