Nasi Kerabu (Blue Herb Rice with Grilled Chicken)
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Ingredients
- 320 g jasmine rice
- 600 g chicken thigh fillets
- 20 g fresh coriander, roughly chopped
- 15 g fresh mint leaves
- 100 g beansprouts
- 2 shallots, finely sliced
- 2 lime, juiced
- 40 g roasted peanuts, roughly chopped
Nutrition (per serving)
- Calories
- 558 kcal
- Protein
- 39.2 g
- Carbohydrate
- 68.2 g
- of which sugars
- 3.4 g
- Fat
- 12.6 g
- of which saturates
- 2.8 g
- Fibre
- 4 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to the pack instructions, then leave to cool slightly.
- 2
Season the chicken thighs and grill under a high heat, or on a griddle, for 6-7 minutes per side until charred and cooked through with no pink remaining.
- 3
Finely chop the coriander and mint and stir through the warm rice with the lime juice.
- 4
Slice the grilled chicken.
- 5
Pile the herb rice onto plates with the sliced chicken, beansprouts and shallots.
- 6
Scatter with the roasted peanuts to serve.
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