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Thai-spiced chicken with cucumber and pineapple salad
Ingredients
  • Ground turmeric, 1½ teaspoon(s)
  • Lemongrass, 2 stem(s) (edible portion), trimmed and finely chopped
  • Garlic, 2 clove(s), crushed
  • Fish sauce, 2 tablespoon(s)
  • Red chilli, 2 chilli(s), or to taste, coarsely chopped
  • Coconut flavoured evaporated milk, 175 ml
  • Chicken thigh fillet, lean, raw, 1000 g, trimmed of fat
  • Oil spray, 1 spray(s) (2-sec spray)
  • Cucumber, unpeeled, ½ cucumber(s), thinly sliced
  • Pineapple, 300 g, peeled, cored and very thinly sliced
  • Coriander, 1 handful(s), sprigs, leaves picked (optional)
  • Lime juice, 2½ tablespoon(s)
  • Tomato, 4 medium, ripe, (about 500g), coarsely chopped
  • Red capsicum, ½ capsicum(s), trimmed, seeded and coarsely chopped
  • Red chilli, 1 chilli(s), or to taste, finely chopped
  • Fish sauce, 2 tablespoon(s)
  • Castor sugar, granulated, 1 tablespoon(s), or powdered sweetener
Steps
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