KAFFIR LIME CHICKEN WITH RICE AND IN­DONE­SIAN PEANUT SAUCE

South Waikato News - - Community Cookbook - Co­conut Rice

1 cup bas­mati rice 1 1⁄4 cups wa­ter 1⁄4 cup co­conut milk (shake well be­fore open­ing) Pinch of salt 1 cup frozen, shelled edamame beans, de­frosted

❚300g skin­less, bone­less chicken breast (cut any large breasts in half length­ways) 2 1⁄2 cups cold wa­ter 3 ta­ble­spoons soy sauce 1 tea­spoon se­same oil 1 kaffir lime leaf

❚1⁄2 cup co­conut milk 1 ta­ble­spoon fish sauce 1 tea­spoon soy sauce

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