Marinade for tomorrow’s chicken — lime zest and juice, grated ginger, garlic, Thai palm sugar, fish sauce, half a tin of coconut milk, 2 Tbsp. Peanut oil, some black pepper. #SaratusEats 
Making this bonappetit.com/recipe/thai-ro…
Notice there’s no mention of salt. The last thing you need in this world is to add salt to a dish with fish sauce, which is basically anchovy essence.
Planning a much humbler dinner — a simple chicken soup with farro and spinach.
Alright, let’s cook up some chicken.
Chicken done. Used broccoli instead of cabbage, because I didn’t feel like leaving my house to shop. Added a handful of chopped coriander leaves and chillies at the last minute.
Served with coconut rice (I cooked jasmine rice with coconut milk and ginger slices). Dinner.
This is really good. I’m glad I did two things: 1) taste after the chicken was nearly there because it did need a little salt 2) didn’t use a third of marinade I made so I can add to the chicken just as it was ready.
Also: I’d never added ginger slices to coconut rice before, but I’m definitely doing it more going forward.
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