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Makrut lime chicken with herb and mango salad recipe
Makrut lime chicken with herb and mango salad recipe
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Create a delicious Thai dish with fragrant lime leaves and creamy coconut milk.
Ingredients:
  • 16 fresh makrut lime leaves, centre vein removed, finely chopped
  • 60ml (1/3 cup) fresh lime juice
  • 36.40 gm peanut oil
  • 8 chicken thigh fillets, excess fat trimmed
  • 160ml (2/3 cup) Light Coconut Milk
  • 4 fresh makrut lime leaves, extra, centre vein removed, finely shredded
  • Steamed white rice, to serve
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 1 mango, cheeks removed, peeled, thinly sliced
  • 1/4 red onion, thinly sliced
  • 125.00 ml fresh coriander sprigs
  • 82.50 ml torn fresh mint leaves
  • 82.50 ml torn fresh Thai basil
Instructions:
  • In a medium glass or ceramic bowl, mix the lime leaves, garlic, lime juice, and peanut oil. Add the chicken and toss well to coat. Cover with plastic wrap and refrigerate for 4-6 hours to marinate.
  • Combine the cucumber, mango, onion, coriander, mint, and basil in a large bowl, gently tossing until mixed.
  • In a small bowl, mix together the coconut milk and additional lime leaves.
  • Heat up a large chargrill or barbecue grill on medium-high. Pat dry the chicken. Grill for about 5 minutes on each side until golden brown and fully cooked.
  • Serve the rice in individual dishes, then layer with the chicken and salad. Drizzle the coconut milk mixture on top before serving.

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