Thai banana blossom chicken

Ingredients

• 2 chicken breasts
• 400ml coconut cream
• 400ml water
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 lime, zested & juiced
• 1 lemongrass, roughly chopped
• 1 long red chilli, chopped
• 2 garlic cloves, minced
• 3 tbsp shredded coconut, toasted
• 3 spring onions, sliced
• 2 cups coriander leaves
• 2 cups mint leaves
• 2 cups Thai basil
• ½ banana blossom, sliced thinly
• 1 cup crispy pork skin
• Dressing:
• 2 tbsp fish sauce
• 2 limes, zested & juiced
• 3 tbsp palm sugar
• 2 tbsp ginger, chopped
• 1 birds eye chilli, sliced

Method

1. In a saucepan on medium-high heat, add in coconut cream, water, fish sauce, brown sugar, lime zest and juice, lemongrass and one sliced long red chilli, and bring to a simmer.
2. Add in chicken and simmer for 7 minutes. Turn off the heat, place the lid on the pot and set aside for 20 minutes. Remove the chicken and liquid from the pot and allow it to cool completely.
3. Using a bowl, place in all dressing ingredients. Stir to combine until the sugar is dissolved.
4. Shred chicken with 2 forks, then place into a bowl with coriander, mint, Thai basil, spring onions and banana blossom, stir to mix through ingredients.
5. Pour dressing over the chicken mixture, then sprinkle on toasted coconut and crispy pork skin.

Product used in recipe

• Valcom - Valcom Coconut Cream 400Ml