Thai Chicken, Cucumber and Coconut Salad2013-06-16
- Yield : 1
- Servings : 2
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Combining fragrant flavors and fresh cucumber you can easily make this salad in 30 minutes. Following this recipe you can make a very healthy, tasty salad that will make you want more and more of it!
- 400 g chicken thigh fillets (skinless)
- 40 g palm/demerara sugar
- 3 tablespoons fish sauce
- 165 ml coconut milk
- 4 tablespoons red chili
- 2 chicken breasts (thinly sliced)
- 1 Thai shallot (finely sliced)
- 50 g peanuts (roasted, crushed)
- 1 large cucumber
Place the chicken 2 sheets of cling film and bash to flatten a little so it is all the same thickness.
In a wide pan put the coconut milk, sugar and fish sauce, then add the chicken and gently bring to the boil. Let it cook for 15 minutes; take off the heat and leave to cool down.
Cut the cucumber into long thin ribbons.
Take the chicken from the 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.