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Kaffir lime chicken with herb & mango salad Recipes
Prep Time
390
Minutes
Total Time
10
Minutes
Makes
4
Servings
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Recipe Name : Kaffir lime chicken with herb & mango salad
Country : United States
Rating :
Category : Home > Salads > Herb
Chef : Gemma Luongo
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INGREDIENTS


16 fresh kaffir lime leaves, centre vein removed, finely chopped
2 garlic cloves, crushed
60ml (1/3 cup) fresh lime juice
2 tbs peanut oil
8 chicken thigh fillets, excess fat trimmed
160ml (2/3 cup) Ayam Light Coconut Milk
4 fresh kaffir lime leaves, extra, centre vein removed, finely shredded
Steamed rice, to serve

Salad
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 mango, cheeks removed, peeled, thinly sliced
1/4 red onion, thinly sliced
1/2 cup fresh coriander sprigs
1/3 cup torn fresh mint leaves
1/3 cup torn fresh Thai basil
DIRECTION


Combine the lime leaves, garlic, lime juice and peanut oil in a medium glass or ceramic bowl. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 4-6 hours to marinate.

To make the salad, place the cucumber, mango, onion, coriander, mint and basil in a large bowl, and gently toss until just combined.

Combine the coconut milk and extra lime leaves in a small bowl.

Preheat a large chargrill or barbecue grill on medium-high. Drain the chicken. Cook for 5 minutes each side or until golden and cooked through.

Divide the rice among serving dishes. Top with the chicken and salad. Spoon over the coconut milk mixture to serve.
NOTE:

Use scissors to remove the centre vein from the lime leaves.

Variation: Swap chicken for 1 x 500g pork fillet. Reduce marinating time to 3 hours. Cook for 8 minutes each side. Rest for 3 minutes. Slice.
SOURCE:

http://www.taste.com.au/recipes/20619/kaffir+lime+chicken+with+herb+mango+salad