Rice and Peas with Coconut Curry Mackerel
Rice and Peas with Coconut Curry Mackerel could be just the gluten free and dairy free recipe
Coconut poached chicken salad with satay dressing
Ingredients
- 2 chicken breast fillets
- 310ml (1 1/4 cups) Massel chicken style liquid stock, plus extra, if needed
- 250ml (1 cup) coconut milk
- 4 kaffir lime leaves
- 1 stem lemongrass, bruised, cut into 3 pieces
- 1 teaspoon sea salt
- 145g (1 cup) frozen shelled edamame
- 80g snow peas, shredded
- 3 large zucchini, cut into noodles using a spiraliser
- 8 baby cucumbers, coarsely chopped
- 15g (1/4 cup) coconut flakes, toasted
- 1 long fresh red chilli, thinly sliced
- 125ml (1/2 cup) coconut milk
- 70g (1/4 cup) peanut butter
- 60ml (1/4 cup) sweet chilli sauce
- 2 teaspoons fish sauce
- 1 teaspoon light soy sauce
Instructions
Coconut poached chicken salad with satay dressing serves 4 original recipe by taste.com.au.
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