4 (about 150g each) chicken breast fillets
1 stem lemongrass, pale section only,
2 teaspoons peanut oil
1 tablespoon fresh lime juice
2 teaspoons fish sauce
2 teaspoons brown or palm sugar
½ teaspoon sesame oil
1/2 pawpaw, deseeded, peeled, very
2 Lebanese cucumbers, end trimmed,
thinly sliced lengthways into ribbons
½ cup round mint leaves
½ cup Thai basil leaves
1/3 cup toasted peanuts, coarsely
Steamed Jasmine rice, to serve
1. Preheat oven to 180°C. Place the chicken and lemongrass in a large bowl.
Drizzle with oil and gently toss to combine. Season with salt and pepper.
2. Heat a large frying pan over medium-high heat. Cook chicken for 2 minutes
each side or until golden. Transfer to an oven tray and bake for 8 minutes or until
just cooked through. Remove from heat and set aside for 5 minutes to rest.
3. Meanwhile, combine the lime juice, fish sauce, sugar and sesame oil in a small
bowl. Place the papaw, cucumber, mint and basil in a large bowl. Drizzle with
dressing and gently toss to combine. Divide evenly among serving plates.
4. Thickly slice chicken and place on serving plates. Sprinkle with peanuts and
serve immediately, with steamed rice, if desired.
Tip: Instead of chicken, try salmon fillets or tuna steaks. Cook salmon or tuna on a chargrill, 2-3 minutes each side for salmon, or 1 minute each side for tuna.
What’s your favourite Thai dish?