Chicken breast can be quite dry so I love the solution of poaching it in coconut milk to keep everything nice and moist. It’s super important to make sure you keep the lid on the pot for the full 20 minutes, no peeking!
Coconut Poached Chicken Salad
Ingredients
- 1 can coconut milk 400mL / 14oz
- 2 small chicken breast fillets
- 400 g green beans stalks trimmed
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 small bunch Thai or regular basil leaves picked
Instructions
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Bring the coconut milk to the boil in a pan just large enough to fit the chicken in a single layer snugly.
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Add chicken and turn to coat in the coconut milk. Then place the beans on top. Simmer for 5 minutes.
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Cover the pot and remove from the heat. Stand for 20 minutes.
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When the 20 minutes are up cut into the chicken to make sure it is cooked. If there are still some pink bits, bring back to a simmer for another few minutes.
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Combine lime juice and fish sauce with 6 tablespoons of the coconut milk poaching liquid, discarding the remaining poaching liquid. Taste and season with more fish sauce, lime or coconut milk as needed.
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Toss beans in the dressing. Slice chicken finely and toss in with the beans along with the basil leaves before serving.
Variations
more wintery / chicken & coconut soup – after the chicken is cooked, return the pot to the pan and bring back to a simmer. Slice chicken and add to the pan, season with the lime and fish sauce and serve in soup bowls topped with basil leaves.
vegan / vegetarian – replace the chicken with tofu or large field mushrooms. No need to stand, just simmer until tender. And replace the fish sauce with salt or soy sauce.
fish-free – replace fish sauce with salt or soy sauce.
beef – cook 2 steaks and slice. Poach the beans in coconut milk until no longer crunchy. Then proceed form step 4.
pescetarian – simmer peeled green prawns (shrimp) instead of the chicken.
different veg – try broccoli, cauliflower, red capsicum (bell peppers), or asparagus.
carb lovers / more substantial – serve with steamed rice or rice noodles.
short on time – pan fry chicken for 3-4 minutes each side on a medium high heat instead of poaching.
Waste Avoidance Strategy
coconut milk, soy sauce – pantry.
chicken breasts – freeze or poach in the coconut milk and store in the fridge for up to a week.
green beans – freeze.
lime – will keep in a plastic bag in the fridge for months.
basil – pick leaves and pack into a clean dry jar and cover with oil. Basil oil will keep in the fridge for weeks. OR just pop in the freezer, they’ll wilt when defrosted but will still be edible.
Leftover Potential?
OK. The basil will wilt but will keep in the fridge for a week or so.
Problem Solving Guide
chicken not cooked through – no problems – just bring back to the simmer for another 2-3 minutes then test again. Larger chicken breasts could be sliced in half lengthwise so they cooked in the allotted 20 minutes.
chicken too tough – the most likely cause is simmering too rapidly and overcooking. Slice super finely and add a little extra splash of coconut milk to the dressing to keep everything lovely and moist.
beans too crunchy – it can be tough getting them cooked at the same time as the chicken. If you hate crunchy beans. Remove chicken from the pot and simmer the beans until you’re happy.
Serving Suggestions
Lovely either at room temperature or as a cold salad on its own. OR as part of a Thai banquet.
The leftover poaching liquid can be used anywhere you’d use coconut milk. Curries, soups etc.