How To Make Grilled Chicken With Spicy Coconut
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How To Make Grilled Chicken With Spicy Coconut
Grilled Chicken With Spicy Coconut Recipe. A Thai-influenced chicken treat. Exotic flavours, yet simple to create. Appreciate our Grilled Chicken With Spicy Coconut recipe.
- Prep:
- 10m
- Cook:
- 25m
- Total:
- 35m
- Serves:
- 2
- Temp:
- 200° c - 390° f
Step 1: You will need
- 2 chicken breasts 250g each, skin on
- 3 tbsp olive oil
- salt and ground black pepper
- 160 ml coconut milk
- 200 g egg noodles
- 2 tsp Thai chilli paste
- 100 g spring onions, finely sliced
- 1 oven proof-frying pan
- 1 bowl
- 2 saucepans
- 1 colander
- 1 sharp knife
- 1 chopping board
Step 2: Preheat the oven
Set the oven to 200ºC (gas mark 7/400ºF)
Step 3: Prepare the chicken
Put the oil, salt and pepper in a bowl and mix well. Add the chicken breasts and coat well.
Step 4: Cook the chicken
Heat a frying pan over a high heat. Place the chicken with the skin side down and fry for about 4-5 minutes or until golden. Turn the chicken over and cook for another minute.
Step 5: Finish the chicken
Put the pan with the chicken into the oven and cook for 10 minutes, until the chicken feels firm to the touch. Remove from the oven. And leave to rest for about 5 minutes.
Step 6: Make the sauce
Put the coconut milk and thai curry-paste in a small pan and heat over a medium heat. Boil for 5 minutes, or until slightly reduced.
Step 7: Cook the noodles
While the sauce is cooking, put the egg noodles in a pan of boiling salted water for 2 minutes. When they are cooked, drain through a colander.
Step 8: Serve and garnish
To finish the dish, place the drained noodles in the serving bowls, slice the chicken in half and place on top. Pour over the sauce and garnish with the chopped spring onions.