Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa
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Contains Nuts, Gluten Free, Coeliacs
This recipe is from internationally acclaimed cook and food writer Ghillie Basan who has very kindly allowed us to share this with you on our website.As well as the author of numerous cookery books, Ghillie runsinnovative and inspiring, hands-on cookery workshops from where she lives in a remote outpost of the Scottish highlands – find out more about Ghillie Basan, her books and workshops.
In Bali and Java, big juicy prawns are particularly favoured for this dish but you can easily substitute them with scallops, squid or mussels, or a combination of all three.
Heat the oil in a wok, or heavy-based pan and stir in the shallots, garlic, chillies, turmeric, ginger, lemongrass and coriander seeds until fragrant. Stir in the shrimp paste and cook the mixture for 2-3 minutes. Toss in the red pepper and lime leaves and stir-fry for a minute, then toss in the prawns. Pour in the coconut milk and bring it to the boil. Season with salt and pepper and spoon the prawns onto a serving dish. Scatter the coriander over the top and serve with rice and fried shallots or sliced chillies on the side.