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Toulouse Women's International Group


Thai Presidential Chicken and Wild Rice Salad and Sesame oil

Thai Presidential Chicken

Ingredients (serves 8)

8 chicken breasts – skinned and cooked Green Thai curry paste either
(4 tsp Barts from UK) or (1½ tsp Aroy-d from France)
200ml carton coconut cream not milk 8 heaped tbsp mayonnaise (300ml approx) 2 heaped tbsp lime or lemon marmalade 3 handfuls chopped coriander 3 limes 1 Paw paw (optional) 4 Kiwi (optional)


On the day before:-
1. Mix together the curry paste, coconut cream, Mayonnaise, marmalade, 2 handfuls of coriander, zest and juice of 1 lime, salt and pepper.
2. Slice chicken and add to mixture.
On the day:-
3. Peel paw paw and remove seeds and slice.
4. Peel and slice kiwi.
5. Cut 2 limes into wedges.
6. Place chicken mixture in the centre of the platter.
7. Arrange fruit around the chicken mixture.
8. Sprinkle top with the remaining coriander.

This can be served with the following Rice Salad that can be prepared the day before.

Wild Rice Salad and Sesame oil


200g Wild Rice 200g long grain rice 3 tbsp fish sauce (optional) 3 tbsp Sesame oil ( 1 tbsp extra if no fish oil) 2 handfuls shredded Basil salt and pepper

On the day before:-
1. Cook the two sorts of rice as per the instructions then drain.
2. Mix together with fish oil (if using) and Sesame oil, salt and pepper whilst hot 3. Allow to cool.

On the day:- 4. Add shredded Basil before serving.

Many thanks to Diane Miller for this great Summer Recipe, also ideal for guests, as it can be prepared the evening before leaving you the day to relax.