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Ingredients
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16 fresh kaffir lime leaves, centre vein removed, finely chopped
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2 garlic cloves, crushed
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60ml (1/3 cup) fresh lime juice
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2 tablespoons peanut oil
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8 chicken thigh fillets, excess fat trimmed
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160ml (2/3 cup) Ayam Light Coconut Milk
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4 fresh kaffir lime leaves, extra, centre vein removed, finely shredded
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Steamed white rice, to serve
Salad
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2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
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1 mango, cheeks removed, peeled, thinly sliced
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1/4 red onion, thinly sliced
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1/2 cup fresh coriander sprigs
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1/3 cup torn fresh mint leaves
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1/3 cup torn fresh Thai basil
Method
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1Combine 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.
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2To make the salad, place the cucumber, mango, onion, coriander, mint and basil in a large bowl, and gently toss until just combined.
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3Combine the coconut milk and extra lime leaves in a small bowl.
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4Preheat a large chargrill or barbecue grill on medium-high. Drain the chicken. Cook for 5 minutes each side or until golden and cooked through.
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5Divide the rice among serving dishes. Top with the chicken and salad. Spoon over the coconut milk mixture to serve.
Source: taste.com.au
