serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Gourmet To Go
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Watch The Full Episode Here
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Ingredients
- 2 free-range chicken breast fillets
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 2 limes, juiced
- 2 cm piece ginger, finely grated
- 2 green mangoes, peeled and grated or julienned
- 100 g bean sprouts
- 250 g cherry tomatoes, halved
- 1 bunch Thai basil, leaves picked
- 1 bunch coriander, leaves picked
- ½ bunch spring onions, sliced finely on angle
- ¼ cup crispy fried shallots
Poaching liquid
- 400 ml can coconut cream
- 500 ml (2 cups) chicken stock or water
- 2 tbsp fish sauce
- 2 cm piece ginger, sliced thinly on an angle
- 8 makrut lime leaves
Resting time: 30 minutes
Instructions
- For the poaching liquid, place all the ingredients in a large saucepan and bring to the boil. Simmer for 2-3 minutes to infuse the flavours. Add the chicken breasts and return to the boil. Cover, remove from heat and set aside for 20-30 minutes.
- Meanwhile, combine the fish sauce, sugar, lime juice and ginger in a large bowl. Add the mango, bean sprouts, cherry tomatoes, herbs and spring onion. Toss gently to combine.
- Remove the chicken from poaching liquid and shred into bite-sized pieces.
- Divide the chicken between serving bowls, top with green mango salad and fried shallots and serve.
Note
• For a more substantial meal, serve with rice and the poaching liquid. Leftover poaching liquid can be used instead of coconut milk in your next curry.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Gourmet To Go
