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Thai coconut crispy chicken & avocado & cucumber salad with pea rice recipe

Thai coconut chicken and avocado & cucumber salad with pea rice

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

Ingredients

Marinate chicken

  • 600 grams Chicken Breast skinless, boneless
  • 1 ½ tsps Yellow curry paste

Rice

  • 1 cup Jasmine rice
  • 310 mls Water
  • ½ cup Peas

Prep chicken

  • 2 tbsps Flour
  • 1 Egg free range
  • ¼ cup Panko breadcrumbs
  • ¼ cup Desiccated coconut

Salad

  • 1 Avocado
  • 1 Cucumber
  • 100 grams Mung bean sprouts
  • 1 bunch Coriander

To serve

  • ¼ cup Kewpie mayonnaise or mayonnaise
  • ½ tsp Red chilli flakes optional

Instructions

Marinate chicken

  • Preheat oven to 220°C or 200°C fan bake. Line a baking tray with baking paper. Pat chicken dry and dice into 2cm pieces. Place in a large bowl, along with curry paste. Toss to combine and leave to marinate for 2-3 mins.

Cook rice

  • In a large pot over high heat add rice and the first measure of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 10 mins, add the peas to the rice, and fluff with a fork to combine. Cook a further 2 mins, or until water is absorbed.

Prep chicken

  • Add flour to bowl with chicken and toss to coat well. Add egg to the same bowl. Use a fork to split the egg yolk and toss to coat the chicken in the egg mixture. In a separate shallow bowl combine breadcrumbs and desiccated coconut. Place handfuls of chicken into the crumbs and turn to coat each piece of chicken well. Spread the chicken out in a single layer on the prepared baking tray.

Cook chicken

  • Cook chicken in the upper oven, for 10-12 mins, until cooked through and golden brown. Season to taste with salt.

Make salad

  • Peel and dice the avocado. Dice the cucumber. Roughly chop the coriander, discarding the stems. In a large bowl toss together avocado, cucumber, mung bean sprouts and coriander.

To serve

  • Divide the pea rice between plates. Top with the avocado and cucumber salad then the Thai coconut chicken. Serve with the kewpie mayo on the side and sprinkle over a pinch of chilli flakes (if using).

Nutrition

Calories: 680kcal | Carbohydrates: 53g | Protein: 41g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 137mg | Sodium: 359mg | Potassium: 1110mg | Fiber: 7g | Sugar: 4g | Calcium: 62mg | Iron: 2mg