Chicken poached in coconut milk with herb and cashew salad

  • 50 mins cooking
  • Serves 6
  • Print


  • 4 (800g) chicken breast fillets
  • 3 cup (750ml) coconut milk
  • 10 centimetre (4-inch) piece fresh lemongrass, thinly sliced
  • 4 fresh kaffir lime leaves, thinly sliced
  • 2 tablespoon fish sauce
  • 1 tablespoon grated palm sugar
  • 1/4 cup (60ml) lime juice
  • 200 gram snow peas, trimmed
  • 100 gram rice vermicelli
  • 2 cup (100g) snow pea sprouts, trimmed
  • 2 cup loosely packed fresh mint leaves
  • 1 cup loosely packed vietnamese mint leaves
  • 1 cup loosely packed thai basil leaves
  • 1 cup (150g) unsalted raw cashews, roasted
Kaffir lime marinade
  • 4 centimetre (1½-inch) piece fresh ginger, grated
  • 6 clove garlic, crushed
  • 2 fresh kaffir lime leaves, thinly sliced
  • 1 tablespoon fish sauce


  • 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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