Tag-Archive for » chili sauce «
This is a super simple meal that has wonderful flavour and can either be made for a main meal or as a light meal depending on the amount of rice cooked. As we are trying not to eat too many carbs at the moment and this was for a main meal I served ours with less rice and some sauced bok choy which paired really well.
As you can only 
buy lemon grass in such large quantities here I have found a brand that is already made into a paste. I used to always use fresh but ended up throwing half of it away before I could use it, so I asked at my local Asian grocery store once what she had and she told me about the paste. It tastes just as good but to me it is more concentrated than fresh so I used 1 Teaspoon in this recipe, I would use 1 Tablespoon if using fresh.
Ingredients
2 Teaspoons fresh ginger, grated
3 Cloves garlic, crushed
1 Tablespoon fresh lemon grass, chopped finely or 1 Teaspoon concentrated lemon grass paste
100ml Sweet chili sauce
50ml Lime juice
3 Tablespoons coriander, chopped coarsely
4 Chicken breasts
Long-grain white rice 150g for a lighter meal 300g for more a main meal
2-3 Tablespoons extra chopped coriander
1 Cup water
1 Teaspoon chicken stock granules
2 Teaspoons cornflour
Method
1. Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
2. Drain chicken and reserve marinade.
3. Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
4. Boil, steam or microwave rice until tender, drain, stir in extra coriander.
5. Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.
All photos taken by me unless otherwise stated.
These can be served as a starter or a main course. I served them last night as one of 3 dishes for my family, it also makes great party food. As I was only making this for 3 people I only made 5 patties, I have adjusted the recipe below for what I think should make 8 patties. Enjoy!!!!
Ingredients
olive oil
500g lamb mince
3-4 green onions, chopped finely (depends on the size of the onions the one’s I get from the grocery store are quite long and fat, where as the ones from my local Asian store are very thin and short and I tend to use 7-8 of those, so adjust accordingly.)
2 cloves garlic, crushed
2 tablespoons red curry paste
1 tablespoon lime juice
2 tablespoons fresh coriander, chopped
50ml coconut milk
1 cup panko flakes (Japanese breadcrumbs available at most Asian grocery stores. I prefer them ever since I found them a couple of years ago I’ve never used anything else, but regular breadcrumbs are fine.)
Chili sauce
2 tablespoons water
1 tablespoon white wine vinegar
3 teaspoons soy sauce
1 teaspoon sugar
21/2 tablespoons sweet chili sauce
Method
1. Combine mince, onion, garlic, paste, lime juice, coriander, coconut milk and breadcrumbs in a bowl. (If using panko i reserve just enough flakes to pat on outside of patties just before cooking.) mix well until all ingredients are combined.
2. With damp hands shape mixture into patties, refrigerate for about 10 Min’s or until patties are firm. Heat about 2 tablespoons olive oil in a large frying pan, (if using panko this is where I add remaining flakes to the outside of patties) shallow-fry patties until browned on both sides and cooked through.
Serve with chili sauce.
Chili sauce
1. Combine all the chili sauce ingredients in a small saucepan and stir over heat until sugar dissolves, pour into small serving bowl and serve.
All photo’s taken by me unless otherwise stated.
