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Coconut chicken and banana blossom salad
Coconut chicken and banana blossom salad
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Thai-style chicken salad served on banana leaves for an authentic touch.
Ingredients:
  • 60ml peanut oil
  • 3 eschalots, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 1/2 tsp dried chilli flakes
  • 80ml fish sauce
  • 75g palm sugar
  • 80ml lime juice
  • 4 (about 1kg) chicken breast fillets
  • 800ml coconut milk
  • 2 bunches asparagus, ends trimmed, cut in half on an angle
  • 2 (about 1.6kg) banana flowers (see note)
  • 1 green banana chilli, seeded, thinly sliced
  • 375.00 ml (about 1 bunch) Thai basil leaves
  • 4 makrut lime leaves, finely shredded
  • 100g shaved fresh dry coconut
Instructions:
  • In a small saucepan over medium heat, warm peanut oil. Sauté eschalot and garlic until golden, about 5 minutes. Add chili flakes and cook until fragrant, about 1 minute. Mix in fish sauce and palm sugar until sugar dissolves. Remove from heat and let it cool down. Finish by stirring in lime juice. Set aside.
  • In a saucepan over medium heat, let the chicken and coconut milk mingle until boiling. Lower the heat and let it gently simmer for 15 minutes, making sure the chicken is fully cooked. Take out the chicken and let it cool. Say goodbye to the coconut milk. Shred the chicken finely and place it in a large bowl.
  • Cook asparagus in a pot of salted boiling water for 2 minutes until vibrant green and slightly crisp. Then, transfer to ice water to cool, drain, and cut in half lengthwise before setting aside.
  • To prepare the banana flowers, gently rinse 8 dark outer leaves in cold water and set aside. Peel off the pale inner leaves one by one, discarding the stamens between leaves. Place the peeled leaves in a bowl of acidulated water (see note) and thinly slice them after gathering them together.
  • Combine shredded chicken, asparagus, and sliced banana flower in a bowl. Drizzle with dressing and toss well. Add chili, Thai basil, makrut lime leaves, and coconut, and gently mix everything together. Serve the salad on reserved banana leaves arranged on plates. Enjoy immediately.

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