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THE RIGHT SPICE<br />
bunch fresh coriander leaves<br />
fresh basil leaves<br />
lemon wedges<br />
salt and freshly ground black<br />
pepper, to taste<br />
olive oil, to drizzle<br />
HOW TO DO IT<br />
Add the curry paste, coconut milk<br />
1 and water to a pan, which has a lid,<br />
and bring to a simmer. Add the chicken<br />
breasts to the liquid and simmer,<br />
covered, to poach, 15 – 20 minutes (to<br />
check if the breasts are cooked, slice<br />
one in half).<br />
While the chicken cooks, assemble<br />
2 the salad by arranging the baby<br />
cucumber, pea shoots, microherbs<br />
and peas on a serving platter. Add<br />
the rice noodles and sliced chicken,<br />
drizzle with the coconut poaching<br />
liquid and sprinkle with sesame seeds.<br />
Garnish with toasted coconut shavings,<br />
coriander, basil leaves and lemon<br />
wedges for squeezing, then drizzle<br />
the dish with olive oil and season well<br />
to taste. Serve the coconut poaching<br />
liquid on the side for drizzling.<br />
COCONUT GREEN CURRY-POACHED CHICKEN BREAST AND NOODLE SALAD<br />
(RECIPE ON PAGE 80)<br />
CONTAINS 2 OF YOUR 5 A DAY<br />
foodandhome.co.za JUNE 2016 81
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