Sambal Chicken, Cucumber and Coconut Salad

• परोसना: 4

सामग्री

8 boneless chicken thighs

100 grams vermicelli Noodle

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

1 telegraph cucumber, halved lengthways, deseeded and shredded

Salad

100 grams sugar snap peas, thinly sliced

½ cup long thread coconut, toasted

निर्देश

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.