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This Thai chicken and cucumber salad has chicken that is slowly poached in coconut milk, giving it a silky smooth flavor and texture.
Thai chicken and cucumber salad
This delicious Thai chicken and cucumber salad is originally from Olive magazine and Charlotte and I decided to make this as it sounded intriguing. I had not cooked chicken in anything other than stock, so using coconut milk sounded good. And boy, it sure was! Ever since I made it this first time I have used coconut milk and aromatics in the poaching liquid most of the time.
It makes a huge difference in the flavor and it’s super simple too.
With cucumber
I had recently made this delicious cucumber salad too which was also made during a hot period and the same goes for this Thai chicken and cucumber salad. It’s slightly more filling than the previously mentioned cucumber salad but it is still fairly light.
If you are hungry you might want to add something to this salad. It’s enough for me and you can always add something more like legumes to the salad. That’s not very Thai though but it would give it more body.
Poaching the chicken
Now for this chicken salad you start by poaching or cooking the chicken. For that you add coconut milk to a small saucepan and add fish sauce and palm sugar. You can plop the chicken in just like that or you can use a rolling pin or a meat hammer to flatten the chicken.
I place it between two sheets of plastic wrap and pound it till it is flat. That way it will cook infinitely faster and it will also need less time to cook. Making this quick dish even quicker.
The rest is simply chopping the vegetables and your Thai chicken and cucumber salad is done!
Thai chicken and cucumber salad
Ingredients
- 400 gr chicken fillets skinless
- 165 ml coconut milk
- 40 gr palm sugar
- 3 tbsp fish sauce
- 1 large cucumber
- 2 red chillies thinly sliced
- 1 bunch coriander leaves picked
- 1 thai shallot or regular shalot finely sliced
- 50 g roasted peanuts chopped
How to make the Thai chicken and cucumber salad
- 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
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
