Ingredients
2 tablespoons peanut oil
4 chicken thigh fillets
40g roasted peanuts, finely chopped
2 spring onions, thinly sliced diagonally
1 long red chilli, thinly sliced diagonally
¼ bunch coriander, leaves picked
Marinade
1 onion, roughly chopped
2 banana shallots, roughly chopped
30g belacan (shrimp paste)
2 tablespoons rehydrated dried shrimp (soaked in boiling water for 15 minutes)
2 long red chillies, roughly chopped
2 bird’s eye chillies, roughly chopped
1 lemongrass stalk, thinly sliced
2 tablespoonsroughly chopped ginger
2 garlic cloves, roughly chopped
1 lime, juiced
1 tablespoon fish sauce
30g palm sugar, finely grated
Green mango salad
1 green mango, shredded
2 carrots, shredded
1 telegraph cucumber, peeled and sliced into ribbons
10 small radishes, thinly sliced
Nuoc cham
25ml fish sauce
3 limes, juiced
40g palm sugar, finely grated
1 bird’s eye chilli, finely chopped
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Method
1. For the marinade, place all ingredients into a blender, and puree to a paste.
2. Heat oil in a large frying pan over medium heat. Cook marinade paste for 2 minutes or until fragrant, stirring continuously. Remove from heat and set aside to cool completely.
3. Place chicken into a deep dish. Add marinade and rub to completely coat chicken. Refrigerate for 1 hour to marinate.
4. For the green mango salad, combine all ingredients in a large bowl.
5. Heat a chargrill pan over medium heat. Cook chicken thighs for about 10-12 minutes or until cooked through, turning occasionally.
6. For the nuoc cham, process all ingredients in a small food processor until well combined. Add dressing to bowl with salad, and toss to combine.
7. To serve, divide salad among plates. Slice chicken and place to the side of the salad. Drizzle with dressing from bowl. Garnish with peanuts, spring onion, chilli and coriander.
2 tablespoons peanut oil
4 chicken thigh fillets
40g roasted peanuts, finely chopped
2 spring onions, thinly sliced diagonally
1 long red chilli, thinly sliced diagonally
¼ bunch coriander, leaves picked
Marinade
1 onion, roughly chopped
2 banana shallots, roughly chopped
30g belacan (shrimp paste)
2 tablespoons rehydrated dried shrimp (soaked in boiling water for 15 minutes)
2 long red chillies, roughly chopped
2 bird’s eye chillies, roughly chopped
1 lemongrass stalk, thinly sliced
2 tablespoonsroughly chopped ginger
2 garlic cloves, roughly chopped
1 lime, juiced
1 tablespoon fish sauce
30g palm sugar, finely grated
Green mango salad
1 green mango, shredded
2 carrots, shredded
1 telegraph cucumber, peeled and sliced into ribbons
10 small radishes, thinly sliced
Nuoc cham
25ml fish sauce
3 limes, juiced
40g palm sugar, finely grated
1 bird’s eye chilli, finely chopped
Add to Shopping List
Method
1. For the marinade, place all ingredients into a blender, and puree to a paste.
2. Heat oil in a large frying pan over medium heat. Cook marinade paste for 2 minutes or until fragrant, stirring continuously. Remove from heat and set aside to cool completely.
3. Place chicken into a deep dish. Add marinade and rub to completely coat chicken. Refrigerate for 1 hour to marinate.
4. For the green mango salad, combine all ingredients in a large bowl.
5. Heat a chargrill pan over medium heat. Cook chicken thighs for about 10-12 minutes or until cooked through, turning occasionally.
6. For the nuoc cham, process all ingredients in a small food processor until well combined. Add dressing to bowl with salad, and toss to combine.
7. To serve, divide salad among plates. Slice chicken and place to the side of the salad. Drizzle with dressing from bowl. Garnish with peanuts, spring onion, chilli and coriander.
