Coconut Milk Rice Salad with Pomegranate, Peas, Beans, Raspberry, Lime and Orange
Recipe by Norbert Tarayre
A summery salad full of exotic flavors: fragrant Thai jasmine rice cooked in coconut milk, ginger and lemongrass marinated chicken, crunchy vegetables, tangy fruits and a creamy lime dressing. Perfect for a light lunch or a summer dinner.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
55m
Prep
35m
Cook
11m
Cleanup
1h 41m
Total
Cost Breakdown
Total cost:$14.80
Per serving:$3.70
Critical Success Points
- • Marinate the chicken for at least 30 minutes so it absorbs the flavors.
- • Do not overcook the chicken so it stays tender and juicy.
- • Rinse the rice several times to achieve a light texture.
Safety Warnings
- • Handle raw chicken with separate utensils to avoid cross‑contamination.
- • Be careful with hot oil when cooking the chicken.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium