Green Chilli Nam Jim Chicken
This is a delightful refreshing, clean tasting dish an in-between curry dish as the sauce Nam Jim is not a cooked sauce but a dipping/dressing.. Nam Jim or sometimes know as Nam Chim, the name given to variety of dressing used in thai cooking, with the flavouring being that of sweet, bitter, spicy, salty flavour mix.
There is a long list of ingredients please don’t let that put you off. As with all your cooking prepare all the ingredients beforehand as this really is the way to get prepared, read the recipe and it really does become quick easy. This will be a recipe that will be used time and time again,and as you know I like to know is master the basic and then create your own adaptation. The Joy of Cooking!
Prep Time 10-20 minutes
Cooking Time 20 minutes
Knives ( your bog standard paring knife and a good chopper)
Pestle and Mortar ( or a strong bowl and the end of a rolling pin!)
Tins, Tubs with lids, jars, bags anything that seals so you store extra away
- 4 chicken breasts, skin on
For the coriander salt
- 25g coriander leaves – Big hand full – I never weigh it and again you can addd more if you desire
- 5 tbsp sea salt flakes
- 4 tbsp coriander seeds, lightly toasted and ground into a powder
For the green chilli nam jim
- 3 large green chillies
- 2 spring onions
- 2-3 cm ginger, peeled ( the size of your thumb – relative of course )
- 50g palm or caster sugar (palm sugar is best as its not refined, not over processed, but again this is about cooking and not spending all your money, stored correctly you will use less palm sugar)
- 3 tbsp fish sauce
- 2 limes, juice and zest
For the green Thai paste
- 2 tsp palm sugar ( and again or same in caster sugar)
- 1 lemongrass stalk, outer leaves removed
- 2 -3 cm ginger ( thumb sized)
- 3 cloves garlic
- 3 green chillies
- Large handful coriander, leaves and stalks
- 6 kaffir leaves (if you don’t have these it wont ruin your dish, although they are readily available in all supermarkets now )
- 2 shallots ( a small white onion will also be ok)
- 2 tbsp flavourless oil
- 1-2 limes, zest and juice
- 2 tbsp fish sauce
- 100ml coconut milk ( a tin is normally 200ml you will use the rest in the salsa)
For the noodles
- 250g glass noodles
- Juice of 1 lime
- 2 green tomatoes ( the green is the bitter taste that you need and again these are readily available or if you lucky enough to grow your own)
- 2 tbsp coriander leaves
- 50g chilli nam jim, as above
For the mango and avocado salsa
- 1 avocados, diced
- ½ ripe mango, diced
- Juice of ½ lime
- 1 tbsp fresh coriander, chopped
- 3 tbsp fresh thai basil,preferable if not just use greek basil chopped
- 100 ml coconut milk
- 1 tbsp fish sauce
1. Preheat the oven to 180°C. Make the coriander salt by blending, ( either use a spice grinder or use pestle and mortar, strong bowl and end of a rolling pin, blender) , coriander leaves, ground coriander and sea salt together.
2. Rub a little of the coriander salt into the chicken breasts, then remove the chicken skin. Place the skins on a non-stick baking tray and bake in the oven for 40 minutes until crispy. Place the chicken breasts on another tray, place into the oven after 20 minutes and cook for the remaining 20. (Note any spare coriander salt store away in a sealed tub,tine, bag etc and use next time or for another recipe)
3. Make the green chilli nam jim by chopping all the ingredients finely. Place in a bowl and add the lime juice and fish sauce. Mix well and set aside to let the flavours marinate.
4. Now make the green Thai paste. Place all the ingredients (minus the fish sauce, lime juice and coconut milk) into a blender and blend until smooth. Add a little water if it does not blend easily.
5. Heat the oil in a saucepan, then add the paste. Cook for 2 minutes until it becomes fragrant, then pour in the coconut milk and simmer gently for 10 minutes or until thick. Season with lime juice and fish sauce to taste.
6. When the chicken breasts are cooked, coat them in the cooked paste and leave to rest.
7. Place the glass noodles in a bowl and cover in boiling water. Leave to stand for 10 minutes or until soft. If the water goes cold before they are soft, pour over some more boiling water. Once soft, place in ice-cold water to stop the cooking process.
8. Deseed then finely chop the green tomatoes and squeeze over a little lime juice. Drain the cooled noodles from the iced water, then place in a bowl with the chopped tomatoes. Add around ¼ of the chilli nam jim, mix well, then taste. If it needs a little more nam jim then add, mix and set to one side.
9. Finally, make the fresh mango and avocado salsa. Finely chop all ingredients, place in a bowl and mash lightly with a potato masher or folk.
10. When the chicken is cooked and you are ready to serve, place the noodles on the bottom of 4 plates and top with sliced chicken. Use a sharp knife to cut the crispy skin into strips and place on top. Serve with a side plate of the fresh salsa.
Personalise it/ Hints and Tips to adapt to your own version
- Add more chillies, heat it up like a Sirachi Sauce.
- Try different fresh salsas, any combination that you like cooling or spicy.
- Try with fish use a white meaty fish even Salmon- tip put your fish in salted brine cold water for minimum of 20 minutes before cooking , pat dry and this will keep it shape and stop from breaking up when cooking
- Create different flavour salt and have them ready, use your favourite herbs – Sage salt with Pork, Rosemary Salt great with Beef, Dill Salt with fish, Tarragon & Lemon Salt (dry the lemon peel to remove the moisture pop in the oven and then blend once dried) with Chicken Just tub them, bag, or store in tins etc them and keep in a darkish place and away from moisture will last about 1-2months
- Sugar can used the same way with sweet herbs and spices and also savoury – don’t throw away old cinnamon stick put them in small tubs of sugar, vanilla pods NEVER throw them away, Rosemary is great with sugar, Nutmeg, Herbs try and use them when flavouring , lifting sauces, casseroles, curries, desserts, baking ( Sugar is to be used in moderation as a flavouring and always use refines if you can afford to much better)