Banana blossom, coconut chicken and chilli salad

• Meat

  • 2 Chicken breast, skinless fillets
  • 1 Coconut chicken

• Produce

  • 1/2 Banana
  • 1/2 Chilli, red
  • 2 1/8 cups Coriander, leaves
  • 2 Garlic cloves
  • 2 tbsp Ginger
  • 1 Lemongrass stalk
  • 3 Lime
  • 3 Long red chili pepper
  • 2 cups Mint, leaves
  • 3 Spring onions
  • 2 cups Thai basil

• Canned Goods

  • 375 ml Coconut cream

• Condiments

  • 1 Dressing
  • 4 tbsp Fish sauce

• Baking & Spices

  • 2 tbsp Brown sugar
  • 150 g Palm sugar

• Nuts & Seeds

  • 10 g Coconut flakes, toasted

• Other

  • ¼ cup fried Asian red eschalots (see Note

Found on nonnascooking.com

Description

Directions

• To make coconut chicken, place coconut cream, sugar, fish sauce, lemongrass, garlic, chilli, lime zest and juice and 375 ml water in a saucepan and bring to a simmer over medium heat. Add chicken, cover and simmer for 5 minutes, then turn off the heat and leave chicken to poach for 25 minutes or until cooked through. Remove from poaching liquid and cool completely.
• Meanwhile, to make dressing, place palm sugar, 80 ml water, ginger, chilli, lime juice and zest in a saucepan over medium heat. Stir to dissolve sugar, then simmer for 5 minutes or until slightly sticky and reduced. Cool completely, then stir in fish sauce and coriander.
• Shred chicken into a bowl, then add mint, basil, coriander, drained banana blossom and spring onions, tossing to combine. Arrange on a serving plate and scatter with coconut, fried eschalots and chilli. Drizzle over dressing to serve.
• Note
• • Thai basil, banana blossoms and fried Asian red eschalots are available from select Asian food shops.
• • To stop fresh-cut fruit and vegetables discolouring, submerge in acidulated water. Add 1 tsp lemon or lime juice, vinegar or white wine to 250 ml (1 cup) water.
• For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.