Chicken With Coconut Dressing

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Kaffir lime leaves and thenar sweetener are disposable astatine immoderate Asian markets; we recovered them astatine Duangrat's successful Baileys Crossroads (703-820-5775).

Adapted from "Chicken and Other Fowl," by John Torode (Firefly, 2010).

Ingredients

  • 1/3 cupful thenar sugar
  • 3 1/2 tablespoons food sauce
  • 14 ounces canned coconut milk
  • 5 oregon 6 boneless, skinless chickenhearted thighs (about 2 pounds), trimmed of excess abdominous (may substitute boneless skinless chickenhearted breasts)
  • 2 mean shallots, preferably Asian, chopped into precise bladed slices
  • 1/2 mean reddish doorbell pepper, chopped into julienne (very bladed strips)
  • 1 oregon 2 tiny reddish chile (bird oregon Thai) peppers, stemmed, seeded and chopped into julienne
  • 1/4 seedless peeled cucumber, chopped into julienne (1/4 cup)
  • 1 heaping tablespoonful roasted salted peanuts (may substitute roasted salted cashews)
  • 4 kaffir lime leaves, chopped into julienne (see headnote)
  • 30 cilantro leaves
  • 6 squares banana leaves, for serving (optional)

Nutritional Facts

Per serving

  • Calories

    210

  • Fat

    9 g

  • Saturated Fat

    1 g

  • Carbohydrates

    4 g

  • Sodium

    180 mg

  • Cholesterol

    125 mg

  • Protein

    30 g

  • Sugar

    2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Chicken and Other Fowl," by John Torode (Firefly, 2010).

Tested by Bonnie S. Benwick.

Published March 16, 2010

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Updated March 13, 2026

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