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Ingredients

1/2 cup light coconut-flavoured evaporated milk
1/3 cup coriander, chopped
1 stalk lemongrass, white part, finely sliced
2 tablespoons ginger, finely grated
1 lime, juiced
2 small fresh red chillies seeded, finely chopped
2 teaspoons fish sauce
500g chicken tenderloins, flattened
Cooked brown rice, lime wedges, steamed baby bok choy to serve

Method

Step 1 Preheat oven to moderate, 180C.
Step 2 In a bowl, combine evaporated milk, coriander, lemongrass, ginger, juice, chilli and fish sauce, mixing well. Add chicken to bowl and toss well to coat.
Step 3 Arrange chicken on a baking paper-lined baking tray and bake for 10-15 mins, until cooked through. Serve with rice, lime wedges and steamed baby bok choy.

Thai flavoured chicken

How to make Thai flavoured chicken

Ingredients

Method