• Coconut green curry-poached chicken breast and noodle salad

    Serves: 4
    Cooking Time: 40 mins


    • 1 x 80g sachet Thai green curry paste
    • 1 x 400ml tin coconut milk
    • 200ml water
    • 4 chicken breasts
    • 4 baby cucumbers, halved lengthways
    • handful pea shoots
    • handful crimson microherbs
    • 2 handfuls fresh peas, blanched
    • 200g fine rice noodles, cooked according to packet instructions
    • small handful sesame seeds, toasted
    • TO SERVE:
    • coconut shavings, toasted
    • bunch fresh coriander leaves
    • fresh basil leaves
    • lemon wedges
    • salt and freshly ground black
    • pepper, to taste
    • olive oil, to drizzle



    Add the curry paste, coconut milk and water to a pan, which has a lid, and bring to a simmer. Add the chicken breasts to the liquid and simmer, covered, to poach, 15 – 20 minutes (to check if the breasts are cooked, slice one in half).


    While the chicken cooks, assemble the salad by arranging the baby cucumber, pea shoots, microherbs and peas on a serving platter. Add the rice noodles and sliced chicken, drizzle with the coconut poaching liquid and sprinkle with sesame seeds. Garnish with toasted coconut shavings, coriander, basil leaves and lemon wedges for squeezing, then drizzle the dish with olive oil and season well to taste. Serve the coconut poaching liquid on the side for drizzling.