This recipe is sponsored by Black Swan Vineyards

　　

Ingredients

Serves 4

　　

Chicken Needed:

4 single chicken breasts

　　

Marinade:

6 cloves garlic

　　6 tablespoon fish sauce

　　2 tablespoon light soy

　　1 cup coconut cream

　　2 tablespoon caster sugar

　　White pepper, to taste

　　

Nam jim:

2 cloves garlic, roughly chopped

　　2 cilantro roots, roughly chopped

　　1 long red chilli, de-seeded & roughly chopped

　　1 long green chilli, de-seeded & roughly chopped

　　2 small hot chillies, finely sliced

　　1 red shallot, finely sliced

　　8 ripe cherry tomatoes

　　4 tablespoon castor sugar

　　4 tablespoon fish sauce

　　5 tablespoon fresh lime juice

　　

Salad:

1 small green papaya, peeled and cut into thin strips

　　8 long beans (snake beans), blanched, refreshed and cut into 2” lengths

　　1 cup bean sprouts

　　1/2 cup mint leaves

　　1/2 cup coriander leaves

　　1/2 cup Thai basil leaves

　　

Method:

Step 1

Place all marinade ingredients in a bowl or blender & process 10 seconds.

　　

Step 2

Marinate the chicken breasts well & refrigerate 2 hours.

　　

Step 3

For the nam jim, pound the garlic & cilantro root in a mortar & pestle. Add the red & green chillies & pound another 10 seconds. Add the cherry tomatoes & pound until just pulped. Add the small hot chillies, eschallots, sugar, fish sauce & lime juice & stir until well mixed & the sugar has dissolved. Check the flavour for balance.

　　

Step 4

Make the salad by simply mixing all ingredients together then toss through the nam jim.