Thai chicken, cucumber & coconut salad
Give your salad a fresh, crisp base with cucumber
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- Put the chicken between 2 sheets of clingfilm and bash with a rolling pin or heavy pan to flatten a little so it is all the same thickness.
- Put the coconut milk, palm sugar and fish sauce in a wide, shallow pan. Add the chicken to the cold liquid then gently bring to a simmer. Cook for 15 minutes, take off the heat and leave to cool in the liquid.
- Using a vegetable peeler, cut the cucumber into long thin ribbons.
- Take the chicken from the poaching liquid and slice as thinly as possible, then mix all the ingredients except the roasted peanuts. Serve drizzled with some of the poaching liquid and sprinkle with the peanuts.
PER SERVING
288 kcalories, protein 27g, carbohydrate 15.5g, fat 13.5 g, saturated fat 5.8g, fibre 1.3g, salt 2.52 g
Recipe from olive magazine, August 2011.
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http://www.bbcgoodfood.com/recipes/1562644/
http://www.bbcgoodfood.com/recipes/1562644/
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Ingredients
- 400g skinless chicken thigh fillets
- 165ml tin coconut milk
- 40g palm sugar or use demerara sugar
- 3 tbsp fish sauce
- 1 large cucumber
- 2 long red chillies , thinly sliced
- small bunch coriander , leaves picked
- 1 Thai shallot or shallot, finely sliced
- 50g roasted peanuts , crushed
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Ingredients
- 400g skinless chicken thigh fillets
- 165ml tin coconut milk
- 40g palm sugar or use demerara sugar
- 3 tbsp fish sauce
- 1 large cucumber
- 2 long red chillies , thinly sliced
- small bunch coriander , leaves picked
- 1 Thai shallot or shallot, finely sliced
- 50g roasted peanuts , crushed
PER SERVING
288 kcalories, protein 27g, carbohydrate 15.5g, fat 13.5 g, saturated fat 5.8g, fibre 1.3g, salt 2.52 g
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17 August 2011
Petit_Josephine rated and commented on this recipe
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31 August 2011
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02 September 2011
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