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  1. Recipes

Coconut Chicken Salad with Crispy Noodles

The flavours of Thailand are captured in this recipe combining coconut and the spices from the green curry paste creating a fresh vibrant salad experience.

Coconut Chicken Salad with Crispy Noodles

Ingredients

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Coconut Milk:

  • Coconut milk powder 225 g
  • Water, hot 1.3 l
  • Sugar 60 g
  • Fish sauce (chinese) 50 ml
  • Knorr Thai Sweet Chilli Sauce (6x2L) 200 g
  • Peppercorns, white 30 g
  • Coriander root 80 g
  • Garlic puree 40 g

Chicken:

  • Chicken Breast 10 pc

Herbs:

  • Noodles, crispy 400 g
  • Coriander, picked 150 g
  • Thai basil 150 g
  • Chilli, long, red 3 x
  • Baby leaf mix 150 g

Preparation

  1. Coconut Milk:

    • Whisk the coconut milk powder and water together.
    • Mix the prepared coconut milk with sugar, fish sauce, lime leaf, coriander root and garlic puree.

  2. Chicken:

    • Poach the chicken breast in the prepared coconut milk mixture. Remove from heat and cool. Shred or slice chicken.
    • Strain the coconut milk mixture; reserve for dressing.

  3. Herbs:

    • To make salad, toss noodles, coriander, basil, chilli, leaf mix and chicken together.

  4. To Serve:

    • Serve drizzled with reserved coconut milk mixture.