Banana Blossom Coconut Chicken and Chilli Salad Recipe

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Served raw, banana blossoms lend crunch to any or all types of South-East Asian salads, as well as this Thai favorite. search for massive, firm blossoms while not discolouration. to organize this vegetable, take away the colored outer leaves till you reach the pale heart, like the manner you prepare globe artichokes.

Serves 4

Preparation 30min

Cooking 30min

Ingredients

2 cups mint leaves

2 cups Thai basil (see Note)

2 cups coriander leaves

½ banana blossom (see Note), thinly sliced and placed in sour water (see Note)

3 spring onions, thinly sliced

10 g (¼ cup) cooked coconut flakes

¼ cup deep-fried Asian red eschalots (see Note)

2 long red chillies, thinly sliced

Coconut chicken

375 cubic centimetre (1½ cups) milk

2 tbsp refined sugar

2 tbsp fish sauce

1 lemongrass stalk, white half solely, roughly sliced

2 garlic cloves, crushed

1 long red chilly, roughly sliced

1 lime, zested, juiced

2 skinless misshapenness fillets

Dressing

150 g palm sugar, chopped

2 tbsp ginger, shredded

½ red chilly, finely sliced

2 limes, zested, juiced

2 tbsp fish sauce

2 tbsp sliced coriander leaves

Cook's notes

Oven temperatures area unit for conventional; if victimization fan-forced (convection), scale back the temperature by 20˚C. | we tend to use Australian tablespoons and cups: one teaspoon equals five cubic centimetre; one tablespoon equals twenty ml; one cup equals 250 ml. | All herbs area unit contemporary (unless specified) and cups area unit gently packed. | All vegetables area unit medium size and raw, unless such. | All eggs area unit 55-60 g, unless such.

Instructions

As before long as you slice through a banana blossom, you'll have to be compelled to place it in a very bowl of sour water to forestall it from going brown.

To make coconut chicken, place milk, sugar, fish sauce, lemongrass, garlic, chilli, lime zest and juice and 375 cubic centimetre water in a very cooking pan and produce to a simmer over medium heat. Add chicken, cowl and simmer for five minutes, then put off the warmth and leave chicken to poach for twenty five minutes or till burned through. take away from preparation liquid and funky fully.

Meanwhile, to create dressing, place palm sugar, eighty cubic centimetre water, ginger, chilli, juice and zest in a very cooking pan over medium heat. Stir to dissolve sugar, then simmer for five minutes or till slightly sticky and reduced. Cool fully, then stir in fish sauce and coriander.

Shred chicken into a bowl, then add mint, basil, coriander, drained banana blossom and spring onions, agitated to mix. prepare on a serving plate and scatter with coconut, deep-fried eschalots and chilly. Drizzle over dressing to serve.

Note

Thai basil, banana blossoms and deep-fried Asian red eschalots area unit accessible from choose Asian food outlets.

to prevent fresh fruit and vegetables discolouring, submerge in sour water. Add one tsp lemon or juice, vinegar or wine to 250 cubic centimetre (1 cup) water.