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.
Ingredients
Coconut Chicken Salad with Crispy Noodles
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E£0.0
Coconut Milk:
Coconut milk powder
/g
225.0 g
0%
Water, hot
/l
1.3 l
0%
Sugar
/g
60.0 g
0%
Fish sauce (chinese)
/ml
50.0 ml
0%
Knorr Thai Sweet Chilli Sauce (6x2L)
/g
200.0 g
0%
253
loyalty points
Peppercorns, white
/g
30.0 g
0%
Coriander root
/g
80.0 g
0%
Garlic puree
/g
40.0 g
0%
Chicken:
Chicken Breast
/pc
10.0 pc
0%
Herbs:
Noodles, crispy
/g
400.0 g
0%
Coriander, picked
/g
150.0 g
0%
Thai basil
/g
150.0 g
0%
Chilli, long, red
/x
3.0 x
0%
Baby leaf mix
/g
150.0 g
0%
/
Coconut Milk:
-
Coconut milk powder 225.0 g
-
Water, hot 1.3 l
-
Sugar 60.0 g
-
Fish sauce (chinese) 50.0 ml
-
Peppercorns, white 30.0 g
-
Coriander root 80.0 g
-
Garlic puree 40.0 g
Chicken:
-
Chicken Breast 10.0 pc
Herbs:
-
Noodles, crispy 400.0 g
-
Coriander, picked 150.0 g
-
Thai basil 150.0 g
-
Chilli, long, red 3.0 x
-
Baby leaf mix 150.0 g
Preparation
-
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.
-
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.
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Herbs:
- To make salad, toss noodles, coriander, basil, chilli, leaf mix and chicken together.
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To Serve:
- Serve drizzled with reserved coconut milk mixture.
