Pages

Sunday, 25 September 2011

Nam Jim Chicken - Eating Veges made Easy!

I am pretty hopeless at following recipes and the moment I read one I start imagining the flavour of the ingredients and wondering what else I could do it with, what substitutes I would need etc.  

This tasty asian-insipired way to prepare chicken is no different, but it is one of my favourite dishes because it was a chance conversation with the lovely Linda Collard (@lgcollard) on twitter that introduced it to me. Thanks to how delicious and easy it is to prepare, it has now become a regular feature on our dining table.

You can use as little or as many vegetables, leafy greens, herbs etc as you like. The fresh, clean, asian flavours with its spicy tangy sauce on a bed of fluffy white rice can be easily adjusted to suit different diets (dialed down for a low fat version, tofu etc).

 

Nam Jim Chicken


 8 chicken thigh fillets

1 teaspoon ground cumin

1 teaspoon ground coriander

2 tablespoons grated palm sugar

1 cup loosely packed thai basil leaves*

1 cup loosely packed coriander leaves

3 cups (240g) bean sprouts*

 

Nam Jim sauce

3 long green chillis, chopped coarsely

2 cloves garlic, quartered

10cm stick fresh lemongrass, sliced thinly

3 green onions, chopped coarsely

1 coriander root, chopped coarsely

1/4 cup lime juice

1 tablespoon fish sauce

2 tablespoons grated palm sugar

 

Method

  1. Combine chicken in large bowl with cumin, coriander and sugar; toss to coat in mixture
  2. Cook chicken in lightly oiled and heated frying pan (I just used spray oil) until browned all over and cooked through
  3. Make nam jim sauce by lending or processing all ingredients
  4. Serve chicken on combined herbs and sprouts; top with nam jim sauce

 

* Some of my modifications

I find the thai basil leaves can be quite overpowering for the flavours in this dish so you can increase the coriander leaves or just reduce the amount of thai basil you use.  I love pak choy - think it is absolutely delicious so before I remove the chicken from the pan I put about 3 trimmed bunches of pak choy on top of the chicken and cover with the lid to quickly steam them.  As you assemble the sprouts and herbs on the plate, arrange the pak choy on top before adding the chicken and sauce. 

Now I am positively hungry thinking about it!

2011-08-27_20

 

 

 

 

Posted via email from @RadhikaR's Internal Dialogue

0 comments:

Post a Comment

Hey thanks!