- 4 skinless, boneless chicken breasts
- 2 garlic clove
- 1 fresh green chili, seeded
- 3/4-inch / 2-cm piece fresh gingerroot
- 4 tbsp. chopped cilantro
- finely grated rind of 1 lime
- 3 tbsp. lime juice
- 2 tbsp. light soy sauce
- 1 tbsp. superfine sugar
- 6 fl oz / 170 ml / 3/4 cup coconut milk
- finely chopped cilantro
- cucumber slices
- radish slices
- 1/2 fresh red chili, seeded and sliced into rings
- freshly cooked rice, to serve
( Conversion Tables for Cooking )
Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast. Place the breasts in a single layer in a nonmetallic dish.
Place the garlic, chili, ginger, cilantro, lime rind and juice, soy sauce, sugar, and coconut milk in a food processor and process to a smooth paste.
Spread the paste over both sides of the chicken breasts, coating them evenly. Cover with plastic wrap and let marinate in the refrigerator for 1 hour.
Preheat the broiler to medium. Lift the chicken from the marinade, then drain off the excess and place on a broiler pan. Cook under the hot broiler for 12-15 minutes, or until thoroughly and evenly cooked.
Meanwhile, place the remaining marinade in a pan and bring to a boil. Reduce the heat and simmer for several minutes. Transfer the chicken breasts to serving plates. Garnish with chopped cilantro, cucumber slices, radish slices, and chili rings and serve with rice.