Kaffir lime chicken with herb and mango salad

Recipes / Salads

Team aromatic and flavoursome lime leaves with coconut milk for Thai cooking at its simplest and most delicious.

Recipe «Kaffir lime chicken with herb and mango salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 16 fresh kaffir lime leaves, centre vein removed, finely chopped, 2 garlic cloves, crushed, 60ml fresh lime juice, 2 tbsp peanut oil, 8 chicken thigh fillets, excess fat trimmed , 160ml Ayam Light Coconut Milk, 4 fresh kaffir lime leaves, extra, centre vein removed, finely shredded, Steamed white rice, to serve , 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally, 1 mango, cheeks removed, peeled, thinly sliced, 1/4 red onion, thinly sliced, 1/2 cup fresh coriander sprigs, 1/3 cup torn fresh mint leaves, 1/3 cup torn fresh Thai basil.

Ingredients:

  • 16 fresh kaffir lime leaves, centre vein removed, finely chopped 
  • 2 garlic cloves, crushed 
  • 60ml fresh lime juice 
  • 2 tbsp peanut oil 
  • 8 chicken thigh fillets, excess fat trimmed 
  • 160ml Ayam Light Coconut Milk 
  • 4 fresh kaffir lime leaves, extra, centre vein removed, finely shredded 
  • Steamed white rice, to serve 
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally 
  • 1 mango, cheeks removed, peeled, thinly sliced 
  • 1/4 red onion, thinly sliced 
  • 1/2 cup fresh coriander sprigs 
  • 1/3 cup torn fresh mint leaves 
  • 1/3 cup torn fresh Thai basil 

Instructions

  1. 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.
  2. To make the salad, place the cucumber, mango, onion, coriander, mint and basil in a large bowl, and gently toss until just combined.
  3. Combine the coconut milk and extra lime leaves in a small bowl.
  4. 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.
  5. Divide the rice among serving dishes. Top with the chicken and salad. Spoon over the coconut milk mixture to serve.