Chicken Persimmon Salad #Thai Style
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
542 kcal
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Course
Salad
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Cuisine
Australian
Chicken Persimmon Salad #Thai Style
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Easy Chicken with a stunning Thai style persimmon salad
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Ingredients
Marinade
- 500 gm chicken breasts
- 20 ml fish sauce
- 1 teaspoon ginger very finely grated
- 80 ml oil
Som Tum Style Salad
- 1 whole persimmon sliced
- 200 gm cherry tomatoes roughly chopped, juice reserved
- 1 clove garlic crushed
- 60 gm palm sugar the light coloured crushed, 1/3 cup
- 40 ml boiling water 2 Tablespoons
- 2 whole coriander roots cleaned and chopped (and also the stems)
- 1 whole red chilli chopped, or to taste
- 60 ml lemon or lime juice ¼ cup
- 2 teaspoons fish sauce 10
- 100 gm Spanish onion shredded very fine
- 100 gm Lebanese cucumber sliced finely
- 30 gm peanuts crushed dry roasted
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Instructions
- To marinate the chicken put the first amount of fish sauce, oil and ginger in a bowl and combine. Add the chicken breasts and turn over in the mixture. Wash hands and let sit.
- Put the crushed palm sugar and boiling water in a bowl and set aside to cool ( if it doesn't melt I like to give it 30 seconds in the microwave)
- To make the salad and dressing. Put the coriander, chilli, lemon juice, sugar and water, fish sauce, garlic in the food processor (or pestle and mortar) and process till fine. Pour into a medium sized bowl. Add the chopped tomatoes, Spanish onion and cucumber to the bowl.
- Then add the very finely sliced persimmon. I cut into quarters and then slice
- Toss well.
- Heat a fry pan till hot then add the chicken seal then turn down to medium and cook the chicken for approximately 10 minutes or till just cooked through. (test the thickest part of the breast . ( better still let it rest loosely covered with foil for 5-8 minutes)
- Slice and serve with the Som Tum Persimmon salad
- Sprinkle with peanuts and mix in extra coriander leaves and stems.
- Serve this with steamed rice or noodles
Notes
- Don't skip the fish sauce marinade for the chicken. fish sauce makes an incredibly tasty marinade that doesn't taste like fish-by the way
- Always use the cleaned roots and stems of the coriander to get the most intense flavour. Just like your local Thai restaurant
- Asian shops sell dry roasted unsalted peanuts that are the best for this.
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