Serves 4

IngredientS:
1 1/4 cups (10 fl oz/300 ml) thin coconut cream or coconut milk
3 cloves garlic finely chopped
2 small red chilies, seeded and finely chopped
1 teaspoon freshly grated ginger
1/2 cup (1 oz/30 g) fresh cilantro (fresh coriander) leaves
grated zest (rind) and juice of 1 lime
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon grated palm sugar ot brown sugas
4 chicken beast fillets with skin
1 tablespoon vegetable oil
1 burch (13 oz/400 g) bok choy, rinsed and cut in half lengthwise

Method:
In a food processor or blender. combine coconut cream, garlic. chilies, ginger, cilantro, rind. juice, soy sauce, fish
sauce and sugar. Process until smooth. about 30 seconds, to make marinade.

Place chicken fillets onto a cutting board and make 3 silts in skin side of each fillet using a sharp knife. Place chicken into a shallowe nonmetallic dish.

Pour marinade ingredients over chicken and cover dish with plastic wrap Refrigerate fir 2 hours, Drain chicken. reserving marinade.

Preheat a grill pan or barbecue, then brush grill lightly with oil. Grill chicken until tender, 4-5 minutes each side. Test chicken by piercing the thickest part with a skewer chicken is cooked if juices run clear. Remove from grill.

Meanchile, steam or blanch bok choy in a saucepan of boiling water until tender crisp, about 2 minutes. Place reserved marinade ingredients into a small saucepan. Stir oven medium heat and bring to a boil.

Boil for 1 minute, remove from heat and set aside. Toserve. arrange bok choy on serving plates and top each with a chicken fillet. Drizzle with warm marinade.

Serve any extra marinade in a seperate serving dish.

Grilled Coconut Chicken Recipe