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Kaffir lime chicken with herb & mango salad Recipes
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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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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

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

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.

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.