Marinated Chicken Kebab with Thai Herbs,thai Rice With Coco

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3 tb Lemon grass
Fresh coriander
5 Cherry tomatoes
500 ml Cream; (17fl oz)
2 tb Thai herbs
1 ts Coriander; freshly chopped
1 clove Garlic; finely chopped
2 Lime leaves
2 ts White wine
2 ts White wine
4 Lime leaves
1 2-cm piece fresh ginger; chopped
1 ts Lemongrass
1/4 Fresh chilli; finely chopped
1 sm piece fresh ginger; cut into
1/2 package coconut paste

Original recipe makes 1



Marinate the chicken with the lemongrass,lime leaves and coriander. Mix garlic and ginger. Put the marinated chicken on kebab sticks. Grill the chicken in the oven for 10-15 minutes at 200?C/400F/gas mark 6. Take it out, turn it around and put it back for another 10-15 minutes. The chicken is ready when it is warm all through. For the sauce: Lightly fry the spices. Add the cream and and cook for 2 minutes. Now add the wine. Simmer until the sauce thickens. Boil the rice according to the packet instructions. Add the coconut to the boiling rice. Form the ready rice in little round shapes using a small bowl as a mould. Cook the mangetout for about 2 minutes in boiling water and serve with the chicken and rice.

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