Raisukaree with Coriander Lime Rice
Ingredients: 1 chicken fillet per person, soy sauce 2 TBSP, 2-3 cloves of garlic, selection of vegetables, onion, coconut milk (1 tin per 2 people), 2 TBSP thai red curry paste, 2 TBSP fish sauce, 1 red chilli,1 chicken stock cube, coriander, lime, rice.
Marinate the chicken in the soy sauce and garlic (crushed) then grill for about 30 minutes.
Slice the onion and chilli finely, heat wok and add the paste, then the chilli, onion and coconut milk. Add fish sauce and crumble the stock cube in. Cook on low for 5 minutes. Tear up coriander and add to wok. Squeeze in lime juice and cook for a further 5 minutes.
Meanwhile cook rice with coriander and a squeeze of lime whilst vegetables are cooking in sauce.
Serve all together with chicken sliced and placed on top.
(pictures show vegetarian option)