Quick & Easy

Thai coconut-poached chicken & herb salad

An exquisite main dish for special occasions; Thai coconut-poached chicken & herb salad.


Coriander and lime dressing


1.Combine coconut milk, coriander root and stem mixture, garlic and lime leaves in a large saucepan; bring to the boil. Add chicken; return to the boil. Reduce heat; simmer, uncovered, 10 minutes or until chicken is almost cooked through. Remove from heat; stand chicken in poaching liquid 10 minutes. Remove chicken from liquid; when cool enough to handle, shred coarsely.
2.Reserve 1 cup of the poaching liquid; discard remainder. Place reserved poaching liquid in same pan; bring to the boil. Boil for 10 minutes or until reduced by two-thirds. Add shredded chicken; cool 10 minutes.
3.Meanwhile, make coriander and lime dressing. Using a mortar and pestle, pound coriander root and stem mixture, garlic, chillies and sugar to a paste. Add juice and fish sauce; stir until sugar dissolves.
4.Place lemon grass in a small heatproof bowl, cover with boiling water; soak 5 minutes or until just tender. Drain; slice thinly.
5.Place lemon grass in a large bowl with cucumber, sprouts, herbs, chilli and dressing; toss gently to combine. Divide chicken mixture into bowls; top with salad.

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