Thai chicken and cucumber salad

Print Recipe

Loved, loved that chicken poached in the coconut. Brilliant idea and incredibly tasty!

Course Salad

Cuisine Healthy

Keyword chicken, cucumber

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 424

Author Simone

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

Metric - Us customary

Instructions

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

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...

Nutrition