RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

• 500gm Coles Chicken Thigh Fillets
• 2 cans coconut milk
• 2 stalks lemongrass, halved
• 2 kaffir lime leaves
• 1 Tbsp. brown sugar

SALAD:

• ¼ wombok, finely shredded
• 2 carrots, grated
• 200 gm snow peas, finely sliced
• 100 gm bean shoots
• ½ cup coriander leaves
• ½ cup Thai basil leaves
• ½ cup Vietnamese mint (or regular mint)
• ½ cup granulated peanuts
• ¼ cup crispy golden shallots
• Salt

DRESSING:

• 2 Tbsp. fish sauce
• 2 Tbsp. lime juice
• 1 inch ginger, finely shredded
• 1 red chilli, finely chopped
• 1 Kaffir lime leaf, finely sliced (chiffonnade)

METHOD:

• Place coconut milk, lemongrass, kaffir lime and brown sugar in a medium saucepan. Bring to the boil over a medium-high heat. Season with salt. Reduce to a simmer and add chicken thighs, submerging completely. Poach Chicken until cooked through, approximately 30 minutes.
• Remove chicken from broth and set aside to cool slightly. Refrigerate for approximately 1 hour until lukewarm. Reserve ½ cup of broth for later.
• Meanwhile, combine fish sauce, vinegar, ginger, chilli and kaffir lime and coconut broth in a small jar or small bowl. Adjust seasoning. *** Flavour should be a balance of sweet, salty, spicy and sour.
• Gently toss together wombok, carrot, snow peas, bean shoots, herbs and dressing. Lay out on serving platter. Remove chicken from refrigerator and finely shred thighs over tossed salad. Cover with peanuts and crispy shallots.