Quick & Easy

Chicken poached in coconut milk with herb and cashew salad

coconut poached chicken


Kaffir lime marinade


1.To make kaffir lime marinade, combine ginger, garlic, lime leaves and fish sauce in a bowl. Add chicken to the marinade and turn to coat. Cover and place in fridge overnight.
2.Combine coconut milk, lemongrass and two of the lime leaves in large saucepan. Bring to the boil. Add marinated chicken and fish sauce. Simmer gently, uncovered, for 20 minutes (mixture will curdle). Remove pan from heat. Set aside, covered, for 1 hour.
3.Remove chicken, shred coarsely and place in fridge. Bring coconut mixture to the boil. Simmer, uncovered, for 30 minutes or until reduced to 2 cups. Strain into a large jug. Add sugar and remaining lime leaves. Cool. Stir in lime juice.
4.Meanwhile, boil, steam or microwave snow peas until tender. Rinse under cold water and drain.
5.Pour boiling water over vermicelli in medium heatproof bowl. Stand for 10 minutes or until softened. Drain.
6.Combine chicken and noodles in large bowl. Drizzle with enough of the coconut mixture to coat chicken. Serve remaining coconut mixture separately. Combine snow peas, sprouts, herbs and nuts in medium bowl. Place chicken mixture on plates and top with the salad.

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