Thai Grilled Chicken with Mint Yoghurt
25 minutes
Chicken is marinaded in Thai red chilli paste then grilled (or alternatively you could cook it on the barbecue) then it is served on fried rice and topped with mint yoghurt.
NathanFisher
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Ingredients
Serves: 1
- 75g plain white rice
- 1 skinless, boned chicken fillet
- 2 teaspoons red Thai curry paste
- 30g butter
- 1/4 red capsicum, finely diced
- 1 clove garlic, finely diced
- 1 spring onion, diced
- 1 pinch mint, diced
- 2 teaspoons Greek style natural yoghurt
- 1/2 lime juice, optional
Directions
Preparation:5min ›
Cook:20min ›
Ready in:25min
- Bring a saucepan of water to the boil then add the rice and simmer for 10-15 minutes until the rice is soft.
- Meanwhile coat both sides of the chicken in the Thai curry paste and place on a foiled lined oven tray. Grill for about 8 minutes each side or until cooked through. Alternatively you could cook on a barbecue for a similar amount of time.
- When the rice is cooked heat the butter in a frying pan and add the capsicum, garlic and spring onion. Gently fry for a minute or so.
- Add the drained rice and toss so that all the grains are coated in the butter. Stir for a short while longer.
- Serve the rice onto a plate then place the chicken on top of that and spoon the yoghurt over it. Sprinkle the mint over the yoghurt and place lime on the side.
