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Coconut chicken & pickled cucumber salad

Method

  • Bring the coconut cream and stock with 2 tbsp fish sauce, the ginger, lemongrass and juice of 2 limes to the simmer in a large heavy-bottomed pot.
  • Then add the chicken, cover, turn the heat down and gently poach for about 15 mins, turning once. Remove the pot from the heat and set aside, covered, for another 15 mins. 
  • At the same time, gently cook the chillies and red onion with the remaining fish sauce, the water, 3 tbsp fresh lime juice and the sugar in a heavy-bottomed pan until softened. 
  • Then turn the heat off, add the cucumbers, toss well and set aside for about 30 mins, tossing now and again. Drain well. 
  • When cool enough to handle, remove the skin and slice the chicken. Then toss with the pickled cucumbers, coriander, spring onions and a little of the chicken poaching liquid.

Ingredients

  • 1 small can coconut cream
  • 2 cups salt-reduced chicken stock
  • 5 tbsp Asian fish sauce
  • a knob of fresh ginger, sliced
  • 1 lemongrass stalk, white part only, smashed & sliced
  • 3 limes
  • 3 chicken breasts, skin on
  • 2 small red chillies, seeded & finely sliced
  • ¼ red onion, finely sliced
  • 3 tbsp cold water
  • 2 tbsp shaved palm (or soft brown) sugar
  • 1-2 continental (telegraph) cucumbers, sliced
  • fresh coriander leaves
  • 2 spring (green) onions, sliced on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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