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Kaffir lime chicken with herb and mango salad

  • 0:30 Prep
  • 0:10 Cook
  • 4 Servings


  • 16 fresh kaffir lime leaves, centre vein removed, finely chopped
  • 2 garlic cloves, crushed
  • 60ml (1/3 cup) fresh lime juice
  • 2 tablespoons peanut oil
  • 8 chicken thigh fillets, excess fat trimmed
  • 160ml (2/3 cup) Ayam Light Coconut Milk
  • 4 fresh kaffir 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
  • 1/2 cup fresh coriander sprigs
  • 1/3 cup torn fresh mint leaves
  • 1/3 cup torn fresh Thai basil


  • 1
    Combine the lime leaves, garlic, lime juice and peanut oil in a medium glass or ceramic bowl. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 4-6 hours to marinate.
  • 2
    To make the salad, place the cucumber, mango, onion, coriander, mint and basil in a large bowl, and gently toss until just combined.
  • 3
    Combine the coconut milk and extra lime leaves in a small bowl.
  • 4
    Preheat a large chargrill or barbecue grill on medium-high. Drain the chicken. Cook for 5 minutes each side or until golden and cooked through.
  • 5
    Divide the rice among serving dishes. Top with the chicken and salad. Spoon over the coconut milk mixture to serve.

Source: taste.com.au


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