THAI CRUNCH BOWL RECIPE

FOR KAFFIR LIME CHICKEN AND MARINADE  

50gm Chicken thighs bone less size 18 (skin on)
5gmKaffir lime leaves 
10gm Spring Onions (roughly chopped)
5gm Garlic Clove (roughly chopped)
10gmFresh Red Chilli (roughly chopped)
50ml  Coconut oil
10ml Sesame Oil
10ml  Fish Sauce
20gm Organic coconut Sugar

METHOD 
Place all ingredients (apart from the chicken fillets) into a small food processor and blend until all ingredients are combined and finely chopped.

Transfer the marinade to a mixing bowl and combine with the chicken fillets to coat. Allow the chicken to marinate (covered in the fridge) for several hours, or overnight if possible
Take out chicken 20 mins before searing

Sear the fillets over medium heat. They will need approximately 7-8 minutes each side. Test to ensure they are cooked properly before removing to a warmed plate to rest for 5 minutes before serving.

ACCOMPANIMENTS  1      VEG 

20gm  red cabbage, finely shredded
20gm  Bokchoy(whole) Raw shredded 
20gm snow peas julienne  
5gm bunch coriander leaves chopped 
10gm radish (baby) sliced with mandolin
20gm Raw cashew nuts (roughly smashed )
10gm basil leaves (freshly Torned )
20gm Lebanese cucumber  turned to ribbons
10gm fried shallots
 KEEP ALL SEPARATELY AND ADD WHEN YOU FINISH IN THER END 

ACCOMPANIMENTS 2 GLASS NOODLES 


Soak the noodles in lukewarm water for 10 minutes to soften slightly. Drain. Bring a large saucepan of water to the boil. Cook the noodles for 1 minute. Drain and transfer to a large bowl. Use scissors to cut the noodles into more manageable lengths.

KAFFIR LIME DRESSING 

50ml extra-virgin olive oil
20ml  lime juice
5gm clove of garlic, pressed
5gm kaffir lime leaf, finely chopped  
2 red chilli chopped 
Salt and pepper to taste
Garnish 
Handful fresh mint & coriander leaves, finely chopped 

METHOD 
Blend into dressing and Mix and dress the salad as required 

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