Judging by the interested shoppers gathered around the end cap in Waitrose where all the ingredients could handily be found, a good number of households sampled Delia Smith's Thai Chicken over the weekend.
Heavily promoted on TV, the ingredients were well discounted so the recipe costs just £2.30 per serving.
Thai cooking is regarded with great suspicion by J who is a traditional meat and two veg man. So I didn't tell him what I was preparing and served it up as a fait accompli. He actually liked it! Although he is heavily prejudiced by the words "Delia Smith" and "Waitrose". I have found that Nigella simply doesn't have the same effect.
My observations from cooking the recipe are:
- The juice of two limes is quite plentiful, and if anything the recipe was a little "wet," so I would only use the juice of one next time
- The coconut flavour was more elusive than the lime flavour. J said he couldn't taste coconut at all. I was expecting the sauce to be a bit thicker.
- Delia's method for cooking rice was flawless and worked perfectly. Measure out 150ml rice in a measuring jug (for two), pour into a small frying pan with a lid and add 300ml boiling water and a pinch of salt. Stir once, then put the lid on and barely simmer for 10 minutes. The liquid had been absorbed by then and so I placed a teatowel over the top (having taken it off the heat!) to keep the rice warm. If the liquid hasn't disappeared, Delia advises increasing the heat for a minute.
1 comment
If the sauce is too thin, just keep simmering it for a few more minutes. Coconut milk reduces and thickens quite easily. But keep a close eye, as it goes from cream to gloop fairly quickly if you don't pay attention!
Rob Schifreen
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