• Welcome
  • Contact me
  • Recipes

facebook
twitter
google_plus
email

  • Welcome
  • Buy signed cookbooks
  • Recipes
  • Chelsea
  • What people are saying
  • Become a VIP
  • Contact me



Coconut-poached Thai chicken noodle salad

January 23, 2017
by Chelsea Winter
5 Comments

coconut thai chicken salad

Click here to print

Coconut-poached Thai chicken noodle salad

This recipe is from my fourth cookbook, Scrumptious.  It’s a really lovely fresh, tasty, healthy salad. Poaching the chicken in the coconut milk and aromatics first really does add to the flavour, and it’s worth the little extra time rather than just using a cooked chook. You can poach it well in advance and have the chicken sitting in the milk mixture in the fridge until you need it. The dressing can be made ahead, too.

Prep time – 30 minutes (or overnight)
Cooking time – 10 minutes
Serves 4

Ingredients

500g chicken breasts or thighs, skinless & boneless
½ onion or 3 shallots, chopped
1 tbsp peanut oil (or rice bran oil)
2 tbsp roughly chopped fresh ginger
1 stick lemongrass, pounded and chopped
1 tbsp ground cumin
1 x 400ml can coconut milk

Salad
¾ cup shredded coconut
¾ cup peanuts, chopped or whole
100g vermicelli noodles
2 cups chopped shanghai leaves (or pak choy, won bok, bok choy, or spinach)
2 large carrots, peeled and grated or julienned
2-3 sticks celery, finely chopped
¾ cup fresh coriander, chopped (leaves and stalks)
1 red chilli, finely chopped (optional)

Dressing
2 tbsp fish sauce
2 tbsp brown sugar
1 ½ tbsp fresh lime juice
1 clove garlic, crushed
½ tsp sesame oil
Big pinch chilli flakes

 

Method

Add the oil to a medium saucepan and place over a medium heat. Add the shallot/onion, ginger, lemongrass and cumin and cook, stirring, for a few minutes until fragrant.

Add the coconut milk and the chicken and increase the heat to high and bring to a gentle simmer. Simmer gently for 6-8 minutes, turning the chicken over once, until the chicken is cooked through (it should be white and opaque all the way through the thickest part – not pink or translucent). Remove from the heat and allow to cool a little. Transfer the chicken and the sauce into a bowl or container and refrigerate until needed – the longer the better for infusing flavour into the chicken (up to 2 days).

When ready to serve, shred the chicken into thin pieces with your fingers and set aside in a large bowl. Discard the liquid.

Preheat the oven to 180c regular bake.

Whisk the dressing ingredients together in a small bowl and set aside to infuse.

Add the coconut and peanuts to a small roasting tray and bake in the oven for 5-10 minutes, or until just turning golden (keep an eye on them). Set aside.

Add the noodles to a large bowl with the chopped Asian greens. Pour over boiling water to cover and leave for a few minutes until soft. Drain, and leave in the colander to cool for 10 minutes. Add to the chicken with the carrot, celery, coriander, chilli (if using) coconut and peanuts. Toss through the dressing and serve.

 

Storage/Tips

  • Keeps for a day in an airtight container in the fridge.

 

 

 

 

 

5 Comments
  1. Kristine January 27, 2017 at 6:23 am Reply
    Absolutely great dish! Flavours wonderful. I didnt have vermicelli so made courgette noodles with spiraliser, all thought it was a make again meal. Thanks Chelsea.
  2. Tarati Rapira January 27, 2017 at 10:52 am Reply
    This is such a delicious and easy to cook recipe. My husband and I loved it. Made the chicken the night before and was such a quick meal to put together. Every single recipe I have tried of yours is so good. Chocolate chip cookies, chocolate brownie, golden roast potatoes and the list goes on. Awesome!
  3. Katrina April 24, 2017 at 9:08 am Reply
    Seriously amazeballs - the most delicious light and flavoursome meal. Will be perfect to serve up to guests for max kudos next time instead of scoffing it all ourselves. Well done Chelsea ?
  4. Margaret January 30, 2018 at 3:10 am Reply
    Making this tonight for me and my sister!!Yummy smells from my kitchen.
  5. Stacey Smith June 12, 2018 at 12:37 am Reply
    I made this recipe but added more salad and cashews instead of peanuts. The whole family loved it!

Leave a Reply Cancel reply

*
*

captcha *

Looking for something?


Order now

Order now

Sign up

Sign up

People's favourites

Pork belly with crackling
250 Comments
Crazy Italian chocolate cake (egg free chocolate cake)
168 Comments
White chocolate & berry cheesecake
166 Comments
Chelsea's Lockdown Loaf
145 Comments

Recipe index

  • Baking recipes
  • Basics
  • Beef recipes
  • Breakfasts
  • Burgers
  • Cakes and Biscuits recipes
  • Chicken recipes
  • Christmas recipes
  • Curry recipes
  • Dairy free
  • Dessert recipes
  • Drinks recipes
  • Egg free
  • Gluten free
  • Lamb recipes
  • Nut-free
  • Pasta recipes
  • Pie recipes
  • Pies
  • Pizzas
  • Pork recipes
  • Salad recipes
  • Seafood recipes
  • Sides
  • Snacks and nibbles recipes
  • Soup recipes
  • Vegan recipes
  • Vegetarian recipes

What's new?

Chelsea's Chocolate Christmas Cheesecake
Dec 11, 2020
Delectable plant-based chocolate fudge brownie from Chelsea Winter's Supergood
Fudge Cake Brownie
Nov 30, 2020
a bowl of nourishing gluten-free muesli
Gluten-free muesli
Nov 02, 2020

What have we here?

  • Welcome
  • Buy signed cookbooks
  • Recipes
  • Chelsea
  • What people are saying
  • Become a VIP
  • Contact me

Looking for something?


Recipe index

  • Baking recipes
  • Basics
  • Beef recipes
  • Breakfasts
  • Burgers
  • Cakes and Biscuits recipes
  • Chicken recipes
  • Christmas recipes
  • Curry recipes
  • Dairy free
  • Dessert recipes
  • Drinks recipes
  • Egg free
  • Gluten free
  • Lamb recipes
  • Nut-free
  • Pasta recipes
  • Pie recipes
  • Pies
  • Pizzas
  • Pork recipes
  • Salad recipes
  • Seafood recipes
  • Sides
  • Snacks and nibbles recipes
  • Soup recipes
  • Vegan recipes
  • Vegetarian recipes

Chelsea Winter | Copyright © 2017