Coconut Chicken Lettuce Bites
Posted By Helen Jackson On November 18, 2016 @ 10:46 pm In Chicken Recipes,Finger Food Recipes,Recipes | No Comments
Yield: Makes 15
Ingredients
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150g
Rangitikei chicken breast fillet, skin off
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1 cup
coconut cream
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1 tablespoon
fish sauce
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1 clove
garlic, finely chopped
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pinch
dried chilli flakes
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1
kaffir lime leaf, shredded (optional)
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juice of 1 lime
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1/2
red onion, diced
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1/4 cup
basil leaves
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1/4 cup
mint leaves
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1/4 cup
coriander leaves
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1/4 cup
roasted salted peanuts, roughly chopped
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15 baby lettuce leaves
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1/4 cup
coconut thread, lightly toasted
Method
Place the chicken in a small saucepan along with the coconut cream, fish sauce, garlic, chilli flakes, kaffir lime leaf and 1/4 cup cold water.
Gently simmer until the chicken is cooked. Allow to cool in the coconut cream and then shred the chicken and reserve the liquid.
Roughly chop the basil, mint and coriander, leaving some small leaves intact for garnish.
Combine the chicken, herbs, red onion and peanuts together in a bowl. Drizzle over 1/2 cup of the cooled coconut cream and add the lime juice. Toss to combine. Taste and season with a little salt if needed.
Arrange lettuce leaves on a platter and top with chicken mixture.
Sprinkle with toasted coconut and serve.
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