I'm back guys : ) missed me? I have a whole lot to catch you up on and I will do so over the next few weeks. I had a culinary month that was in a word... exquisite! As I sit here both eating and drinking my grapes this afternoon, wrapped up and staring out into the rain, it's hard to imagine that only two days ago I was 'topping up my tan' (you've seen my picture, you know it's a lie haha).

JB and I spent two weeks in Jamaica (don't worry that story is coming) followed by another two travelling around France before heading to my best friends wedding. Neither of us had ever done anything of the kind so it was no doubt going to be an adventure. 

We rode horses, bicycles and the waves : ) as well as having many more amazing experiences, we met some amazing people and obviously devoured enough to feed a small army. Sorry not sorry!

As great as the food was there is one thing I was craving, South East Asian foods. Random I know but the gut wants what the gut wants. For me this trip was a culinary transformation, I didn't crave sweets or desserts, in fact I don't believe I had either for THREE WHOLE WEEKS, shocking I know. Maybe I'm a changed being??

We had beautifully spiced meats, seafood and vegetables galore which I loved and gathered recipes for but all I wanted at the end of the two continent tour was the delicate balance of sweet, spicy, salty and sour. The epitome of Thai cuisine when the freshness of a lime or two is added. 

I began dreaming of what I would make when I got home and I think I nailed it with this one. Give it a try and let me know, you can do it in a pot but I prefer a slow cooker.
INGREDIENTS - serves 6
500g boneless skinless chicken
175g brown rice
1 tin coconut milk
6 cloves garlic
2 medium whole chillis
Zest and juice of 1 lime
1 inch of ginger
Handful of fresh coriander
2tbsp brown sugar
2tbsp soy sauce
1tbsp fish sauce
1tbsp black pepper
1tsp salt

Thinly sliced cucumber
Thin slices of red onion   
Red pepper
Fresh coriander       

1. Dice the chicken into bite sized pieces and put in your slow cooker
2. Blend the garlic, chilli, ginger, coriander, soy, fish sauce and lime together to create a smooth paste before adding the sugar and seasoning with salt and pepper
3. Pour the marinade into the slow cooker and leave on low for three hours
4. Add the coconut milk and the rice and cover for a further 40 minutes 
5. Taste and season again if necessary

Enjoy : ) x