Light, refreshing and full of flavour; this recipe will not disappoint!
Ingredients
- 1 skin-off chicken breast fillet
- 400 ml coconut milk
- 2 tbs fish sauce
- 1 tbs brown sugar
- 1 tbs lime juice
- 1 fresh red chilli deseeded
- 1/2 red onion finely sliced
- 1 mango diced
- 1 avocado diced
- 1/2 cup fresh mint
- 1/2 cup fresh coriander
- 2 tbs shredded coconut toasted
Method
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Step 1Place coconut milk and chicken breast fillet into a saucepan. Bring to the boil and boil for 5 minutes, then remove pot from heat and set aside for 15 minutes. Do not discard the coconut milk.
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Step 2Shred the chicken breast into thin strips, set aside.
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Step 3In a mixing bowl, dissolve the sugar in the fish sauce, then add lime juice, and 1/2 cup of the coconut milk poaching liquid.
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Step 4Add shredded chicken, chilli, mango, avocado, onion, mint and coriander, and fold gently, being sure not to crush the mango and avocado.
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Step 5Top with toasted coconut and serve
Equipment
- 1 saucepan
Recipe Notes
Palm sugar works well in place of brown sugar.
If chicken breast is very thick, it can be cut in half to ensure it gets cooked through.
Recipe Reviews (4)
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