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Thai chicken nibbles

Serves
Prep time: 15 minutes
Cooking time: 30 minutes

If you are looking for an alternative to a soy sauce based marinade these Thai flavoured nibbles are perfect. They are served with rice and broccoli in a curry sauce which you can make mild and creamy or hot and spicy.

Ingredients

Method

  • 900g Chicken Nibbles
  • ½ leek, washed and sliced finely
  • 1-4 tbs Gregg’s curry paste
  • 400ml Trident Coconut Milk
  • 1 red onion, diced
  • 3 Clarks Celery Sticks, sliced
  • 1 broccoli, diced flowerets and some stem
  • 2 tsps dried coriander
  • 1 ½ -2 cups Jasmine Rice
  • ALSO NEED:
  • salt, pepper
  • olive oil
  • sugar
View the method
  1. Heat the oven to 180◦C
  2. Place the chicken nibbles in a bowl and add 2 tbs of the coconut milk and 1 tbs of the curry paste.
  3. Toss to coat the nibbles.
  4. Cover the bowl and try to refrigerate for at least ½ an hour or overnight.
  5. To cook the nibbles place them on a baking tray and fan bake for 25 minutes or until golden and cooked through.
  6. While the nibbles are in the oven cook the rice as per instructions on the packet.
  7. Then heat some oil in a pan on medium.
  8. Add the leeks and curry paste.  The amount of curry paste depends how spicy you want the end product to be.  A good idea is to add a couple of tbs and then taste the sauce after it has cooked for about 5 minutes. You can add more if needed.
  9. Cook for a couple of minutes then add the remaining coconut milk, red onion, celery, broccoli, 1 tsp sugar and coriander.
  10. Let this simmer on med/low until the rice is ready (about 10 minutes). If the rice takes a lot longer just remove the sauce from the heat for a while so it doesn’t evaporate too much.
  11. When the rice is ready, drain well and mix thru the curry sauce.
  12. Serve the nibbles with the rice.


And more:

  • Instead of white sugar you could use coconut sugar or maple syrup if you have some.
  • Next night make a healthy winter salad with the left over vegetables. Blanch chopped broccoli and finely sliced leeks.
  • Drain well and add finely sliced celery and red onion. Dress with a mustard honey vinaigrette made with cider vinegar or lemon juice.
  • Add lots of chopped parsley, chopped pecan nuts and season. Serve with some grilled chicken or a steak.



 

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