Loved, loved that chicken poached in the coconut. Brilliant idea and incredibly tasty!
Prep Time 10mins
Cook Time 30mins
Author Recipe from Olive magazine
400grskinless chicken fillets
2long red chilliesthinly sliced
small bunch of corianderleaves picked
thai shallot or regular shalotfinely sliced
roasted peanuts50 gr crushed
Put the chicken between two sheets of cling film and bash it flat with a rolling pin or heavy pan. Make sure it is all equal thickness.
Put the coconut milk, palm sugar and fishsauce in a wide shallow pan. Add the chicken to the cold liquid. 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, them mix all the ingredients except the roasted peanuts. Serve drizzled with some of the poaching liquid and sprinkle with the peanuts
Be sure to taste your chillies before you add them to your salad. We used it in liberal amounts as our red chillies are usually rather mild. Not this time! It was blazing hot! So we should've checked but forgot...