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 Milk:
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Coconut milk powder 225.0 g
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Water, hot 1.3 l
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Sugar 60.0 g
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Fish sauce (chinese) 50.0 ml
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Peppercorns, white 30.0 g
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Coriander root 80.0 g
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Garlic puree 40.0 g
Chicken:
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Chicken Breast 10.0 pc
Herbs:
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Noodles, crispy 400.0 g
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Coriander, picked 150.0 g
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Thai basil 150.0 g
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Chilli, long, red 3.0 x
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Baby leaf mix 150.0 g
Preparation
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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.
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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.
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