Coconut Chicken:

• 400ml Thai Taste Coconut Milk

• 500g Chicken Breast Fillets

• 1 Lemongrass Stem

• 1 tsp Thai Taste Galangal

• Salt & Pepper

Salad:

• 200g Mixed Salad Leaves - washed

• 80g Pomegranate Seeds

• 1-2 Bird’s Eye Chillies

• 2 tbsp Thai Taste Palm Sugar

• 1 tbsp Thai Taste Fish Sauce

• 3 tbsp Lime juice

Step 1

Heat an oven to 180°c. Put the chicken in an oven-safe baking dish and season with salt and pepper. Pour the coconut milk over the chicken. You can add additional water to make sure they are covered.

Step 2

Using the back end of a sturdy knife, bash the lemongrass stem to help release its oils. Add this to the coconut milk, along with the Galangal.

Step 3

Cover the top of the baking dish with parchment paper or foil and place in the oven for 20-30 minutes until the chicken is cooked thoroughly. Remove from the oven and let cool in the dish with the coconut milk stock.

Step 4

Make the salad dressing by using a pestle and mortar to bruise the bird’s eye chilli into a paste. Add the palm sugar, fish sauce and lime juice and mix.

Step 5

Assemble the salad on a serving dish by layering the salad leaves. Drizzle over half of the salad dressing. Then layer on the chicken and pomegranate seeds. Finish by drizzling over the remaining salad dressing.