Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 2 chicken breast fillets

  3. 6 black peppercorns

  4. 5cm piece ginger, thinly sliced

  5. 1/2 cup (125ml) coconut cream

  6. 2 tbs lime juice

  7. 2 tbs finely grated palm sugar

  8. 1 tbs fish sauce

  9. 1/2 cup round mint leaves, finely shredded

  10. 6 kaffir lime leaves, finely shredded

  11. 1 stalk lemongrass, white part only, very thinly sliced

  12. 2 red birdseye chillies, seeded, thinly sliced

  13. 1/4 cup coriander leaves, finely shredded

  14. 1/4 cup (40g) unsalted roasted peanuts, coarsely chopped

  15. Baby butter lettuce leaves, to serve

  16. Fried shallots, to serve

Instructions Jump to Ingredients ↑

  1. Place the chicken, peppercorns and ginger in a large, deep frying pan and cover with plenty of cold water. Place over high heat and bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat and set aside to cool slightly. Transfer to a bowl and place in the fridge to chill.

  2. Finely shred the chicken and place in a medium bowl. Combine the coconut cream, lime juice, palm sugar and fish sauce in a small bowl. Taste and season with lime, sugar and fish sauce.

  3. Add the mint, lime leaves, lemongrass, chillies, coriander and peanuts to the chicken and toss to combine. Drizzle with half the coconut mixture and toss to combine. Divide the mixture evenly among lettuce leaves. Drizzle with remaining coconut mixture and sprinkle with fried shallots to serve.


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