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Black Thai Rice

Black Thai Rice

Black Thai Rice
with chicken and coconut lime dressing

Recipe by: Clement Pedro  

Serves: 4
Preparation time: 15 minutes
Cooking time:  30-40 minutes
500g Blue Elephant Thai Black rice, prepared as per instructions
30g Mint, roughly chopped
15g Basil, roughly chopped
2 Red chillis, finely chopped
5cm piece Ginger, finely grated
3 limes
1 cup coconut milk
Fish sauce to taste
¼ cup Rice vinegar
1 Ripe Mango
500g skinless, boneless Chicken breasts, roughly chunked
2T Coconut oil
Salt to taste
Desiccated coconut, to garnish
1 Cucumber, thinly sliced
Spring onions, thinly sliced
In a large mixing bowl combine the cooked and still warm rice with the mint, basil, chilli and ginger.
In a blender add the juice of the limes, coconut milk, fish sauce, rice vinegar and the flesh of the mango to add sweetness. Set the dressing aside.
Add the chicken pieces to a pan with the coconut oil heated over a medium heat. Brown evenly and season with salt to taste.
Add a large scoop of the rice to a serving bowl with some of the dressing over.
Serve with the cucumber, spring onion, extra mint and basil and coconut sprinkled over. 

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