Coconut Chicken Salad with Crispy Noodles

For the Coconut Milk
- Whisk the KNORR Coconut Milk Powder and water together.
- Mix the prepared coconut milk with KNORR Thai Green Curry Paste, palm sugar, fish sauce, lime leaf, peppercorns, coriander root and KNORR Garlic Puree.
For the Chicken
- Poach the chicken breast in prepared coconut milk mixture. Remove from heat and cool. Shred or slice chicken.
- Strain the coconut milk mixture; reserve for dressing.
For the Herbs
- To make salad, toss noodles, coriander, basil, chilli, wombok, leaf mix and chicken together.
To Serve
- Serve drizzled with reserved coconut milk mixture.

The flavours of Thailand are captured in this recipe combining coconut and the spices from the green curry paste creating a fresh vibrant salad experience.