Coconut-Poached Chicken on Thai Vermicelli Salad
Coconut-poached chicken on thai vermicelli salad sounds exotic, and tastes delicious, but mostly makes use of pantry staples. A great mid-week dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Coconut-poached chicken on thai vermicelli salad
- 600 grams chicken breast fillets
- 1 cup (250ml) light coconut cream
- 1 1/2 cup (375ml) chicken stock
- 1 tablespoon brown sugar
- 1 clove garlic, crushed
- 2 centimetre piece fresh ginger (10g), grated
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 125 grams rice vermicelli
- 1 small carrot (70g), sliced thinly
- 1/4 cup (50g) rinsed, drained sliced bamboo shoots
- 1/4 cup loosely packed fresh coriander leaves, chopped finely
- 1/4 cup loosely packed fresh mint leaves, chopped finely
More Like This
Coconut Poached Chilli & Lime Thai Chicken Salad Recipe
wellbeing.com.au
Chicken and vermicelli noodle salad
nzwomansweeklyfood.co.nz
Thai chicken salad recipe Recipe | Better Homes & Gardens Australia
bhg.com.au
Thai coconut poached chicken salad - Astral Chicken
astralchicken.com
Thai Coconut Chicken Salad Recipe - Sweet & Saucy
sweetsaucy.com
Chilli And Coconut Poached Chicken Salad | Donna Hay
donnahay.com.au
Chilli And Coconut Poached Chicken Salad | Donna Hay
donnahay.com.au
Poached Chicken Salad (Yum Som-O Gai Sheek) | Asian Inspirations
asianinspirations.com.au