Mango and coconut chicken lettuce cups
I love wandering through asian supermarkets for inspiration and browsing the weird and wonderful ingredients they have. I recently came across liquid palm sugar, which comes in a convenient squeeze bottle and has more distinct caramel flavour. You can still use the rock form in this recipe, just break it up finely. A simple method is to place the palm sugar disc in a small bowl with a teaspoon of water and microwave briefly, about 30 seconds depending on your oven. Break up with a spoon.
Ingredients Serves 4
600 grams skinless chicken breasts
400ml tin coconut milk
1½ tablespoons liquid palm sugar
3 tablespoons fish sauce
½ small cucumber, finely diced
2 large handfuls mung bean sprouts
½ ripe mango, finely diced
2 fresh mild chillis, finely diced
½ cup loosely packed coriander or mint leaves
⅓ cup roughly chopped roasted cashews
12 large lettuce leaves, I used gem lettuce
Wrap the chicken breasts loosely in cling wrap and beat with a rolling pin or heavy pan to give an even thickness all over. In a large saucepan, combine the coconut milk, palm sugar, fish sauce. Add the chicken and bring to a simmer. Partially cover the pan and cook for 15 minutes, turning once, be careful the mixture doesn't boil over. Remove from heat and cool for 10 mins. Slice thinly and reserve the sauce.
Combine the salad ingredients together in a bowl.
Rinse the lettuce leaves and shake dry or gently pat with a clean tea towel. Assemble the chicken and salad into the lettuce and sprinkle with cashews and dollops of the reserved sauce.