Coconut chicken and shaved cucumber salad

Pan-fry PnP’s curry and coconut tofu for a fragrant plant-based alternative to chicken

 Less than 30 minutes

Serves 4

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Ingredients:

  • 2 cups (500ml) fresh or canned coconut milk
  • 4 chicken breast fillets
  • 2 Tbsp (30ml) olive oil (optional)
  • 1 cucumber
  • 250g egg noodles, cooked and cooled
  • 2 packets (125g each) sugar snap peas, blanched
  • Juice (60ml) and grated peel of 1 lemon
  • Handful fresh mint, parsley and coriander, chopped
  • Freshly shaved coconut, for serving

Method

  1. Heat coconut milk in a medium-sized pot until hot but not boiling.
  2. Poach chicken in milk for about 10-15 minutes.
  3. Remove and pat dry with kitchen paper.
  4. Heat oil in a pan over a high heat until almost smoking, and flash-fry chicken to add some colour (optional). Cool completely and slice.
  5. Slice cucumber into ribbons with a vegetable peeler and shred to create ‘noodles’.
  6. Toss cucumber with egg noodles, chicken pieces, peas, lemon and herbs.
  7. Serve cold or at room temperature, topped with coconut.

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