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 1/2 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

www.womensweeklyfood.com.au

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.

View full recipe on www.womensweeklyfood.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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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 1/2 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