Chicken Poached In Coconut Milk With Herb And Cashew Salad - cooking recipe

Ingredients

4 None boneless skinless chicken breasts
3 cups coconut milk
1 piece (4 inches) fresh lemongrass, thinly sliced
4 None fresh kaffir lime leaves, thinly sliced
2 tbsp fish sauce
1 tbsp grated palm sugar or brown sugar
1/4 cup lime juice
7 oz snow peas, trimmed
4 oz rice vermicelli
2 cups snow pea sprouts, trimmed
1 cup loosely packed fresh mint leaves
1 cup loosely packed Vietnamese mint leaves
1 cup loosely packed Thai basil leaves
1 cup unsalted raw cashews, toasted
None None FOR THE KAFFIR LIME MARINADE
1 piece (1 1/2 inches) fresh ginger, grated
6 cloves garlic, crushed
2 None fresh kaffir lime leaves, thinly sliced
1 tbsp fish sauce

Preparation

For the kaffir lime marinade, combine all ingredients in a large bowl. Add chicken to the marinade and turn to coat. Cover and refrigerate overnight.
Combine coconut milk, lemongrass and two of the lime leaves in large saucepan. Bring to a boil. Add marinated chicken and fish sauce. Simmer gently, uncovered, for 20 mins (mixture will curdle). Remove pan from heat. Set aside, covered, for 1 hour.
Remove chicken from coconut poaching liquid. Shred coarsely and refrigerate. Bring poaching liquid to a boil on high heat. Reduce heat to low; simmer, uncovered, for 30 mins or until reduced to 2 cups. Strain into a large bowl. Add sugar and remaining lime leaves. Cool. Stir in lime juice.
Meanwhile, boil, steam or microwave snow peas until tender. Rinse under cold water and drain.
Pour boiling water over vermicelli in medium heatproof bowl. Let stand for 10 mins or until softened. Drain.
Combine chicken and vermicelli in large bowl. Drizzle with enough of the coconut mixture to coat chicken. Serve remaining coconut mixture separately. Combine snow peas, sprouts, herbs and nuts in medium bowl. Place chicken mixture on plates and top with the salad.