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.
Ingredients
For the Coconut Milk
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Water, hot 1.3 l
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Fish sauce 50 ml
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Palm sugar 60 g
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Peppercorns, white 30 g
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Coriander root 80 g
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Lime leaf, kaffir 6 x
For the Chicken
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Chicken Breast 10 x
For the Herbs
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Noodles, crispy 400 g
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Coriander, picked 150 g
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Thai basil 150 g
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Chilli, long, red 3 x
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Wombok, shredded 400 g
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Baby leaf mix 150 g
Preparation
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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 KNORR Garlic Puree.
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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.
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For the Herbs
- To make salad, toss noodles, coriander, basil, chilli, wombok, leaf mix and chicken together.
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To Serve
- Serve drizzled with reserved coconut milk mixture.
