Coconut Chicken Salad with Crispy Noodles
The flavours of Thailand are captured in this recipe combining coconut and the spices from the green curry paste creating a fresh vibrant salad experience.
Cafe/Takeaway
Casual Dining
Poultry
Salads & Bowls
Main Meals
Snacks & Sides
Thai
Ingredients per serve
Coconut Chicken Salad with Crispy Noodles
−
+
€0.0
For the Coconut Milk
Water, hot
/l
1.3 l
0%
KNORR Thai Green Curry Paste 850 g
/g
100.0 g
0%
Fish sauce
/ml
50.0 ml
0%
Palm sugar
/g
60.0 g
0%
Peppercorns, white
/g
30.0 g
0%
KNORR Thai Coconut Milk Powder 1 kg
/g
225.0 g
0%
Coriander root
/g
80.0 g
0%
Lime leaf, kaffir
/x
6.0 x
0%
Garlic puree
/g
40.0 g
0%
For the Chicken
Chicken Breast
/x
10.0 x
0%
KNORR Thai Sweet Chilli Sauce GF 2.2 kg
/g
200.0 g
0%
For the Herbs
Noodles, crispy
/g
400.0 g
0%
Coriander, picked
/g
150.0 g
0%
Thai basil
/g
150.0 g
0%
Chilli, long, red
/x
3.0 x
0%
Wombok, shredded
/g
400.0 g
0%
Baby leaf mix
/g
150.0 g
0%
/
For the Coconut Milk
-
Water, hot 1.3 l
-
Fish sauce 50.0 ml
-
Palm sugar 60.0 g
-
Peppercorns, white 30.0 g
-
Coriander root 80.0 g
-
Lime leaf, kaffir 6.0 x
-
Garlic puree 40.0 g
For the Chicken
-
Chicken Breast 10.0 x
For the Herbs
-
Noodles, crispy 400.0 g
-
Coriander, picked 150.0 g
-
Thai basil 150.0 g
-
Chilli, long, red 3.0 x
-
Wombok, shredded 400.0 g
-
Baby leaf mix 150.0 g
Preparation
-
For the Coconut Milk
- Whisk the KNORR Coconut Milk Powder and water together.
- Mix the prepared coconut milk with KNORR Thai Green Curry Paste, palm sugar, fish sauce, lime leaf, peppercorns, coriander root and garlic puree.
-
For the Chicken
- Poach the chicken breast in prepared coconut milk mixture. Remove from heat and cool. Shred or slice chicken.
- Strain the coconut milk mixture; reserve for dressing.
-
For the Herbs
- To make salad, toss noodles, coriander, basil, chilli, wombok, leaf mix and chicken together.
-
To Serve
- Serve drizzled with reserved coconut milk mixture.
