Yum Som-O Gai Sheek (Poached chicken in coconut water salad with Fresh Pomelo) Recipe

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on telegram
Share on whatsapp
Share on email
Share on print

Ingredients

For poached chicken

  • 400ml TCC coconut juice for cooking
  • 4 clove garlic (smashed)
  • 2 stem lemongrass (bruised)
  • 2 stem coriander root (bruised)
  • 500g chicken breast

For dressing

  • 12 eye chilies (sliced)
  • 4 kaffir lime leaves
  • 2 stem lemongrass (sliced thinly)
  • 4 tsp chili paste with soybean oil
  • 6 tbsp  Coconut Cream
  • 2 tbsp Squid Fish Sauce

For salad

  • 5 pomelo/grapefruit segments
  • 4 tbsp spring onion (sliced)
  • ½ cup mint leaves
  • 4 tbsp lime juice

Directions

In a pot bring coconut juice for cooking, garlic, lemongrass and coriander root to a boil. Add chicken and reduce to medium heat for 7-8 mins or until the chicken is cooked. Remove the chicken then tear the chicken into small pieces to set aside. Strain and keep the poaching broth, put on medium heat and let it simmer until 1⁄3 liquid is left. Add dressing ingredients then continue cooking for 3-4 mins and remove from heat. Finally add chicken and salad ingredients, then mix well and serve

 

Thai Coffee

Thai Coffee Recipe

In the filter of your coffee machine place coffee and cardamom. Place enough water to make 2 cups of coffee in the machine.

The peanut sauce

Thai Peanut Sauce

Mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic in a  bowl Mix in the cilantro just before serving.

thairedcurry

Thai Red Chicken Curry Recipe

Put the saffron into a small bowl with 400ml (13fl oz) of boiling water and set aside to infuse for 10 minutes. Process the ginger, cumin, coriander, turmeric, chilli, cardamom, cashews, cornflour and yogurt to form a smooth paste. Heat the oil in a large frying pan and cook the chicken, skin side down until colored. Remove from the pan add a little extra oil and cook the onions and garlic for 7 minutes, or until soft.