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Coconut Poached Chicken with Green Beans, Avocado & Spring Onions SERVES: 2 + PREPARATIO­N TIME: 25 MINUTES


Ingredient­s 300 g (10 ½ oz) green beans, topped and tailed 2 spring onions (scallions), chopped 1 avocado, diced 2 makrut lime leaves, cut into thin strips 2 tablespoon­s crispy shallots Poached chicken 1 × 400 ml (13 ½ fl oz) tin coconut milk (reserve 2 tablespoon­s for dressing ) 150 ml (5 fl oz) water 2 makrut lime leaves 1⁄2 chilli, roughly chopped 1 lemongrass stalk 1⁄4 bunch coriander (cilantro) stems 1 knob of ginger, sliced 1 tablespoon fish sauce juice of 1⁄2 lime 2 chicken breasts Dressing 80 ml (2 ½ fl oz/ 1⁄3 cup) poaching liquid (see method) 1⁄2 teaspoon yellow curry paste 2 tablespoon­s coconut milk juice of 1⁄2 lime, plus extra if necessary 1 teaspoon fish sauce, plus extra if necessary


1. For the poached chicken, place all the ingredient­s except the chicken in a medium saucepan and bring to the boil, then reduce the heat and leave to simmer for 5 minutes. Add the chicken breasts to the pan and continue to simmer gently for 8–12 minutes, or until the chicken is just cooked through. Remove the saucepan from the heat and leave the chicken to cool in the liquid, then roughly shred using a pair of forks. Set aside.

2. To make the dressing, place all ingredient­s into a glass jar and shake well. Taste and adjust to your liking by adding more lime or fish sauce if necessary.

3. Blanch the beans in a saucepan of salted boiling water for 2 minutes, then drain and refresh in ice-cold water. Strain and transfer to a large serving bowl.

4. Add the spring onions, avocado and shredded chicken to the bowl with the green beans. Pour over the dressing, reserving a few teaspoons for garnish, and toss to combine.

5. To serve, pile the salad high on a serving platter, scatter over the lime leaves and crispy shallots and drizzle over the reserved dressing to finish.

Kelly says…

Vietnamese cuisine is one of my favourites, and this dish is full of the wonderful flavours of ginger, lime and coconut milk – a delicious and extremely nutritious ingredient. I find poaching chicken like this leaves it creamier and more tender than grilling, while also containing less saturated fat.

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