Sticky Thai chicken with coconut rice | Women's Weekly Food

Name: Sticky Thai chicken with coconut rice | Women's Weekly Food
Ingredients: Sticky Thai chicken; 1/3 cup (100g) Valcom Red Curry Paste; 1/3 cup (80ml) Squid Brand Fish Sauce; 2/3 cup (150g) brown sugar; 1 tablespoon finely grated fresh ginger; 2 cloves garlic, crushed; 1.5 kg chicken pieces (we used a combination of thigh and breast fillets with skin on); Coconut rice; 3 cups (600g) jasmine rice; 1 400mL can TCC Premium Coconut Milk; 300 ml water; to serve limes, cucumber, coriander, green onions, fresh mango, snow peas, chilli

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Perfect for summer dining, this barbecued chicken dish is fragrant with spices and served with coconut rice. Add some crunchy vegetables, lush mangoes and a squeeze of lime, if you like.

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Ingredients

Sticky Thai chicken
1/3 cup (100g) Valcom Red Curry Paste
1/3 cup (80ml) Squid Brand Fish Sauce
2/3 cup (150g) brown sugar
1 tablespoon finely grated fresh ginger
2 cloves garlic, crushed
1.5 kg chicken pieces (we used a combination of thigh and breast fillets with skin on)
Coconut rice
3 cups (600g) jasmine rice
1 400mL can TCC Premium Coconut Milk
300 ml water
to serve limes, cucumber, coriander, green onions, fresh mango, snow peas, chilli