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1 cup coarsely chopped fresh cilantro, or basil
3 garlic cloves, cut in half
finely grated lime zest, from 1 lime
1 tbsp grated fresh ginger, or 2 tsp bottled chopped ginger
400-mL can coconut milk
2 tbsp soy sauce
1 tbsp fish sauce
2 tsp brown sugar
2 tsp Tabasco sauce
6 skinless, boneless chicken breasts
1 1/2 cups unsweetened desiccated coconut
Place coriander, garlic, lime peel and ginger in a food processor. Pulse until finely chopped. Add coconut milk, soy and fish sauces, sugar and Tabasco. Pulse until blended. Slice chicken into large bite-size pieces. Place in a large plastic bag. Pour in coconut milk mixture. Push chicken down into marinade. Tightly seal bag with an elastic band as close to chicken as possible. Place in a bowl and refrigerate at least 3 hours, preferably overnight. Preheat oven to 450F (230C). Line 2 baking sheets with foil, then set a wire rack on top. (Or just use pans and foil, but spray with vegetable oil.) Remove chicken from marinade. Discard marinade. Place coconut in a bowl. Lightly coat chicken with coconut, one piece at a time. Place on rack. Reduce oven temperature to 375F (190C). Bake until golden and chicken is springy when pressed, 40 to 45 minutes. Serve with our Thai sauce or bottled plum sauce.
Calories 134, Protein 13g, Carbohydrates 3.5g, Fat 7.8g, Fibre 1g, Sodium 188mg.
Stir 1/4 cup (50 mL) rice vinegar with 2 tbsp (30 mL) hot chili-garlic sauce and 1-1/2 tsp (7 mL) sugar. Stir in chopped fresh coriander. Sauce tastes best the day it's made. Or prepare sauce up to 1 day ahead but do not add coriander. Stir in just before serving. Makes 1/3 cup (75 mL)