Coconut chicken with chilli and spinach salad

Name: Coconut chicken with chilli and spinach salad
Cuisine: Australia
Ingredients: ¼ cup freshly shaved coconut; 3 green onions, finely sliced; 1 cucumber, seeded; 3 large red chillies, finely sliced; 30 ml strained lime juice; 6 snake beans, cut into 5 cm lengths; 6 free-range, corn-fed chicken breasts; 1 tablespoon Chilli Jam; 6 teaspoons crushed roasted peanuts; 2 tablespoons shredded laksa (Vietnamese mint) leaves; 100 g baby spinach leaves; minced zest of 1 kaffir lime; ¼ cup coriander leaves; 3 red shallots, finely sliced lengthwise; 6 kaffir lime leaves, shredded; 12 cloves garlic; vegetable oil; 500 ml coconut milk; 60 g palm sugar, shaved; 50 ml fish sauce; 6 free-range, corn-fed chicken breasts

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

A rich and creamy, restorative warm salad that’s easy to prepare and a winner every time — the chilli jam gives the tastebuds a kick-start!

Ingredients

12 cloves garlic
vegetable oil
500 ml coconut milk

Oceania
Australian
Australia
Spicy
Gluten-free

Method

Shallow-fry garlic cloves in oil over moderate heat until softened and golden, turning to ensure even cooking. Remove with a mesh spoon, then drain and set aside.
Bring coconut milk, palm sugar and fish sauce to a boil in a saucepan. Reduce to a simmer, then add chicken and poach over very gentle heat (below a simmer) for 8 minutes, keeping chicken immersed. Re