I made this last night and we were blown away by the flavors. It’s light, healthy and full of flavor!
You can buy palm sugar in Asian supermarkets like “99 Ranch” (in Los Angeles)
Serves 4
1 lb boneless, skinless chicken breast
165 mls coconut milk
40 grams palm sugar, (shave it off with a knife) or if you can’t find any, demerara sugar
3 tbsp fish sauce
1 large English cucumber
2 long sweet red chillies, thinly sliced (I noticed that Trader Joes has these)
small bunch fresh coriander, leaves picked
1 good sized thai shallot or regular shallot, finely sliced
50 grams roasted peanuts. crushed
Put the chicken between two sheets of cling film and bash with a rolling pin or heavy pan to flatten a little so it is all the same thickness.
Put the coconut milk, palm sugar and fish sauce in a wide, shallow pan. Add the chicken to the cold liquid then gently bring to a simmer. Cook gently for 15 minutes. Take off the heat and leave to cool in the liquid, turning it a couple of times.
Using a vegetable peeler, cut the cucumber into long thin ribbons.
Take the chicken from the poaching liquid and slice as thinly as possible, then mix all the ingredients except the roasted, crushed peanuts.
Serve drizzled with some of the cool poaching liquid and sprinkle with the peanuts.
It’s SO delicious!