Thai-style coconut poached chicken with herbs and chilli-lime dressing recipe
Poaching the chicken in coconut cream adds richness. You could also use chicken stock for poaching or a roast chicken.
Ingredients
800ml coconut milk
200ml water
2 chicken breasts, skin on
2 chicken marylands (thigh with drumstick, skin on)
1 long red chilli, chopped
4 coriander roots, washed and chopped
1 garlic clove
1 tbsp palm sugar
3 limes, juiced
2 tbsp fish sauce
1 small green paw paw or 2 green mango, finely sliced or grated
1 small cucumber, sliced
1 cup loosely packed mint leaves, roughly torn
1 cup loosely packed vietnamese mint leaves, roughly torn
1 cup loosely packed coriander leaves, roughly torn
1 makrut lime leaf, very finely sliced
Method
Put coconut milk and water in a saucepan and bring to the boil. Add chicken pieces and make sure they are submerged. Simmer gently for 12 minutes then leave to cool for 25 minutes. Remove chicken, discard skin and bones and slice meat thinly.
To make dressing, pound chilli, coriander roots, garlic and palm sugar in a mortar and pestle until smooth. Add lime juice and fish sauce and adjust seasoning.
Put chicken and remaining ingredients in a large bowl, toss with dressing and serve.
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