Coconut poussin with green vegetables

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

For the poussin

  • 400ml tin coconut milk
  • 2 lemongrass stalks, finely chopped
  • 5 garlic cloves, finely sliced
  • 2 tsp ground turmeric
  • 1 tsp grated fresh root ginger
  • 1 tbsp finely chopped fresh coriander stalks
  • 1 tbsp brown sugar
  • 1–2 tbsp Thai fish sauce
  • 1 tsp ground coriander
  • 1 lime, juice only
  • 1 poussin, jointed (ask your butcher to do this)
  • 100g/3½oz dried coconut flakes, toasted

For the green vegetables

  • 1 tbsp oil
  • 150g/5½oz Tenderstem broccoli
  • 50g/1¾oz kale, leaves shredded
  • 1 large cucumber, diced
  • 1 daikon, peeled and diced
  • salt and freshly ground black pepper

For the Thai chilli dressing

  • 2 red chillies, finely diced
  • 3 garlic cloves, crushed
  • 2 banana shallots, peeled and finely sliced
  • 2.5cm/1in fresh root ginger, peeled and grated
  • 2 tbsp palm sugar
  • 3 tbsp coconut cream
  • 2 tbsp Thai fish sauce
  • 2 limes, juice only
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