Sambal Chicken, Cucumber and Coconut Salad
Photography Josh Griggs.
Light, fresh and spicy; the perfect meal for week nights or weekend dining.
Serves: 4
INGREDIENTS
8 boneless chicken thighs
100 grams vermicelli noodles
Marinade
2 tablespoons each sriracha chilli sauce and kecap manis (sweet soy sauce)
1 tablespoon grated
fresh ginger
1 tablespoon each brown sugar and rice wine vinegar
1 teaspoon each ground cumin and ground turmeric
2 cloves garlic, crushed
Dressing
½ cup coconut cream
¼ cup Thai basil, plus extra to garnish
1 long green chilli, roughly chopped, plus extra to garnish
2 tablespoons roasted peanuts, plus extra to garnish
1 teaspoon lime juice
1 teaspoon grated fresh ginger
Salad
1 telegraph cucumber, halved lengthways, deseeded and shredded
100 grams sugar snap peas, thinly sliced
½ cup long thread coconut, toasted
To serve
lime wedges
METHOD
Marinade: Mix all the marinade ingredients together and add the chicken, turning to coat. Leave for 1 hour, or cover and chill for 24 hours.
Heat a barbecue or sauté pan to a medium heat and cook the chicken until golden and fully cooked through, about 3-4 minutes each side.
Soak the noodles in a bowl of boiling water for 10 minutes. Drain then rinse in cold water and drain well again.
Dressing: Blitz the coconut cream, basil, chilli, peanuts, lime juice and ginger together with a hand blender or in a small food processor.
Salad: Put the cucumber, sugar snaps and coconut in a large bowl and toss with half of the dressing.
To serve: Divide the noodles among plates and top with the salad and chicken. Garnish with extra chilli, peanuts, Thai basil and lime wedges and serve the remaining dressing on the side.
Serves 4
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