Team aromatic and flavoursome lime leaves with coconut milk for Thai cooking at its simplest and most delicious.
- Combine the lime leaves, garlic, lime juice and peanut oil in a medium glass or ceramic bowl. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 4-6 hours to marinate.
- To make the salad, place the cucumber, mango, onion, coriander, mint and basil in a large bowl, and gently toss until just combined.
- Combine the coconut milk and extra lime leaves in a small bowl.
- Preheat a large chargrill or barbecue grill on medium-high. Drain the chicken. Cook for 5 minutes each side or until golden and cooked through.
- Divide the rice among serving dishes. Top with the chicken and salad. Spoon over the coconut milk mixture to serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set