Photography by Chris Chen
Need to get dinner on the table pronto? Give this colourful chicken salad a whirl!
Cooking Time
30 minutes
Ingredients (serves 4)
- 1 bunch coriander
- 270ml can coconut milk
- 80ml (1/3 cup) fish sauce
- 55g (1/4 cup) caster sugar
- 2 tbs Thai red curry paste
- 1 tbs curry powder
- 8 chicken thigh fillets
- 300g (1 1/2 cups) jasmine rice
- 1/2 small daikon (see note)
- 2 Lebanese cucumbers
- 1 large eschalot
- 1 lime
- 50g roasted peanuts
- 2 tbs vegetable oil
Method
Trim roots with 3cm of stems from coriander, then finely chop and place in a large bowl. Add 1 tsp ground black pepper, coconut milk, 60ml (1/4 cup) fish sauce, 2 tbs sugar, curry paste and powder, and stir well to combine. Pick leaves from remaining coriander and reserve. Using a fork, prick chicken on both sides, add to marinade and set aside for 10 minutes to marinate.
Meanwhile, rinse rice in a sieve under running water. Place in a saucepan with 500ml (2 cups) water and bring to the boil. Cover and cook over low heat for 15 minutes or until liquid is absorbed.
Meanwhile, to make salad, peel daikon. Halve daikon and cucumbers widthwise, then cut into long, thin wedges. Place in a bowl. Peel eschalot, then thinly slice and add to vegetables. Squeeze over lime juice, then add remaining 1 tbs each fish sauce and sugar. Roughly chop peanuts and half the reserved coriander, add to the salad and toss well to combine.
Heat oil in a large, heavy-based frying pan over medium–high heat. Drain the chicken, discarding marinade. Brown, smooth-side down, for 5 minutes, then turn and cook for a further 3 minutes or until cooked through.
Serve chicken with rice and salad.
Notes
Daikon is a sweet radish from greengrocers and Asian grocers.
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