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


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


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


Blend into dressing and Mix and dress the salad as required

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