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Essential Coconut Cream160ml
160mlItem price
£1.00Price per unit
62.5p/100mlThis irresistible dish is inspired by Malaysian street food. If you can, marinate the chicken overnight in the fridge.
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In a bowl, mix the coconut cream with the laksa paste and a pinch of salt. Transfer ⅓ into a small pan, stir in 4 tbsp water and set aside. Add the chicken to the marinade in the bowl, mix well, then cover and chill. Mix all the pickled cucumber ingredients in a bowl; set aside until ready to serve, stirring regularly. If using wooden skewers soak for a few minutes.
Preheat the grill to high; line a baking tray with foil. Thread the chicken onto 4 skewers (discard any excess chicken marinade) and put on the foil; drizzle over the oil. Put under the grill for 10-12 minutes, turning halfway, until cooked through, the juices run clear and no pink meat remains.
Meanwhile, cook the rice according to pack instructions. For the last 5 minutes, cook the broccoli, covered, in a sieve over the rice pan. Heat the reserved marinade to a low simmer and stir constantly until piping hot. Stir the coriander into the rice, then serve with the skewers, cucumber, broccoli and sauce.
Typical values per serving when made using specific products in recipe
Energy | 1,947kJ/ 463kcals |
---|---|
Fat | 16g |
Saturated Fat | 4.8g |
Carbohydrates | 44g |
Sugars | 5.2g |
Fibre | 3.6g |
Protein | 33g |
Salt | 1.3g |
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£1.00Price per unit
62.5p/100ml0 added
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£2.25Price per unit
£1.22/100g0 added
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£4.76 each est.Price per unit
£8.50/kg0 added
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£2.10Price per unit
21p/100ml0 added
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£2.15Price per unit
£4.30/kg0 added
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£2.00Price per unit
£10.53/kg0 added
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80pPrice per unit
32p/10g0 added
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£3.15Price per unit
£1.86/100g0 added
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£2.50Price per unit
£1.67/100ml0 added
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£3.00Price per unit
£2/100ml0 added
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£1.10/kg