Treat your guests to something special with these easy dishes that are bursting with colour and flavour. Download the shopping list.
(Serves 4–6)
4–6 chicken, fillets or deboned thighs
30ml Thai green curry paste
1 lime, finely grated zest and juice
30ml olive oil
30ml fresh basil leaves, chopped
30ml fresh coriander leaves, chopped
salt and milled black pepper, to taste
FOR THE CREAMY RICE
2 cups raw parboiled white rice
1 x 410g tin coconut milk
1 x 410g cream of chicken or cream of mushroom soup
2 garlic cloves, crushed
45g Parmesan cheese, finely grated
salt and milled black pepper
FOR THE ROASTED CARROTS WITH ORANGE, CUMIN AND HONEY
300g whole small carrots, cleaned
30ml olive oil
1 orange, juice and finely grated zest
15ml cumin seeds
30ml honey
salt and milled black pepper, to taste
TO SERVE
fresh limes
fresh basil leaves
fresh coriander leaves
METHOD
1. To make the marinated chicken, cut the chicken into 2–3cm cubes.
2. Mix the remaining ingredients well in a bowl. Add the chicken pieces and toss well to coat. Cover and place in the fridge for an hour or overnight.
3. To make the creamy rice, place all the ingredients in a pan and stir well.
4. Bring to the boil then reduce the heat to simmer.
5. Cover and cook for 25–35 minutes, stirring occasionally and adding a splash of milk or water if needed, until the rice is just tender.
6. To make the roasted carrots, preheat the oven to 180°C. Arrange the carrots in a roasting pan.
7. Mix the remaining ingredients together and pour over the carrots, coating them well.
8. Roast the carrots for 25–35 minutes, or until just tender.
9. Thread the chicken onto skewers and either braai or grill until cooked, but tender.
10. Serve with the creamy rice, the lime wedges and extra basil and coriander leaves.