Poached coconut chicken with red papaya and coriander salad with an Asian style dressing is a fancy but simple little number to have any day of the week. It is freaking delicious and I couldn’t recommend it more highly.
Perfectly refreshing and nutritious. Papaya is a really great fruit, did you know that eating the seeds can aid travellers diarrhoea. It has a substantial amount of vitamin C and beta carotene which is converted into vitamin A which is important for mucus membrane and eye health. Coriander is a brilliant herb that “mops up” and chelates free radicals and bad metals (such as mercury) in the body it also is a great source of vitamin C.
1 Tin Coconut Milk
1 Tsp Chicken Stock Powder
5 Kaffir Lime Leaves
1 Lime, squeezed
1 Organic Chicken breast
1 Cup Coriander, roughly chopped
1/2 Papaya, cubed or melon balled
For the dressing:
1/2 Tsp Red Chilli Paste
1 Lime, squeezed
1 Tsp Palm Sugar, grated
1 Tbsp Fish Sauce
- In a medium size saucepan, add coconut milk, kaffir lime leaves, 1 squeezed lime, stock powder and bring to a simmer. Pop the chicken in the simmering coconut milk for 15 minutes or until it is cooked through depending on what size the breast is.
- Whilst the breast is cooking simmering. Make the dressing by adding the chilli, lime, palm sugar and fish sauce and mix together.
- When the chicken is cooked. Take coconut milk off the heat with the chicken inside and leave to cool down. Once cool enough pop it in the fridge for 1 hour, to let all of the coconutty flavour keep absorbing into the chicken.
- When the chicken has been sitting for an hour, finely slice it. Load up your plate with the coriander, papaya then the chicken. Drizzle the dressing on to serve.