Coconut cream and lime dressing

  • Yield : 2 dipping bowls
  • Servings : 2-4
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 60m

Coconut cream and lime dressing
The Coconut cream and lime dressing is a delicious salad dressing that is well worth the time it takes to prepare it. It transforms both the chicken and the salad into a delicious starter. The coconut cream dressing is mouth watering tasty and can work with other vegetables too.


Step 1

Pour the coconut cream and chicken stock into a large, deep pot. Bring to a boil and add the kaffir lime leaves, lemongrass, galangal, fish and oyster sauces and sugar and infuse for 5 minutes on low heat.

Step 2

Wash and drain the chicken. Slice it across the breast to get four thinner slices. Bring the coconut broth to boil and poach the chicken pieces. You can turn the heat off and let the chicken cook on the latent heat for 40 minutes OR poach it on low heat for 5-7 minutes. When cooked, remove the chicken and drain on a plate or rack. Shred the chicken meat with your fingers, tearing along the grain to get long thin strips to use in a salad.

Step 3

To make the dressing, strain the broth and start reducing it on low heat. Pound the garlic and chillies to a paste. Add to the hot liquid. Stir, check the taste and season with fish sauce and sugar if required. Do not boil. Keep the mixture on a gentle simmer. Take off the heat and add the lime juice.

Step 4

Add the chicken to the dressing and warm through, then pour over a salad and serve with crispy fried shallots to garnish.

My Notes
1. Different types of salads can be tried with this chicken and dressing – Ruccola, Lettuce, Iceberg , rocket etc.
2. The coconut cream dressing can be spiced up further by adding an finely ground paste of birds eye chilies and garlic towards the end of the reduction process.

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