Thai Chicken Braai Parcels – the idea struck me at 4 am this morning. Yes, you may ask why? Well, sleep is not my friend.

The Thai Chicken Braai Parcels idea is a great one, I think. I don’t know about you, but we eat a lot of red meat during our holiday in Hermanus. Lamb, pork, beef, whether we cook it or BBQ it, it still is meat. So after about 2 weeks, we start to consider vegetarianism as a lifestyle choice. That normally lasts for only one week or until your neighbor decides to have a Friday night braai.

So, this year I will take it easy on the red meat and work in a chicken dish every now and then. A delicious flatty Sriracha Chicken braai, Fruity Chicken Drumsticks, or a light chicken salad on the very hot days. I think my Thai Chicken Braai Parcels are going to be a hit though. Last year we had quite a few cold nights and yearnings for stews. I hope this year is the same, because I will be ready.

(These must be some of my worst photographs, but it was late and I was tired…..)

Thai Chicken Braai Parcels

makes 4 parcels

Ingredients

8 chicken pieces – I use thighs and drumsticks, or just thighs

salt and pepper

1 of each color pepper – red, green and yellow – optional

4 x 5 cm sticks lemongrass

4 cloves garlic – grated

thumb-size piece of ginger – grated

1-2 green chilies – chopped

1 x 410 g coconut cream

20 ml fish sauce

15 – 25 ml green or red curry paste

fresh coriander to serve

2 limes for serving

Jasmine Rice to serve

4 pieces foil – 25 x 25 cm

Method

Preheat the braai so that you will have medium coals. Season the chicken with salt and pepper and place 2 pieces of chicken on each piece of foil. Add a stick lemongrass to each parcel. Cut each pepper into thin strips and divide between the 4 parcels. Pour the coconut cream into a jug and add the ginger, garlic, chilies and fish sauce. Mix well. Bring the 4 points of each foil parcel together and just before you close it, pour ¼ of the liquid into each parcel. Close the parcels and place on the medium coals for 45 – 50 minutes depending on how big your chicken pieces are. Halfway you can peep into the parcels, if it needs more liquid, add a little water or chicken stock. When cooked, serve on warm jasmine rice with fresh coriander and a squirt or lime juice.

PS: Next time, I will add a packet of two-minute noodles (dry) to each parcel, then there is no need to even cook rice.

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