Coconut Milk Rice Salad with Pomegranate, Peas, Beans, Raspberry, Lime and Orange

Ingredients

• 200 g Thai jasmine rice (Rinse 4 to 7 times with cold water)
• 200 ml Coconut milk (Use full‑fat coconut milk, not reduced)
• 1 c. à café Ground ginger (If possible, replace with freshly grated ginger)
• 0.5 c. à café Pink berries (pink peppercorns) (Lightly crushed)
• 1 tige Lemongrass stalk (Cut into thin ribbons (bias))
• 15 ml Lime juice (About the juice of half a lime)
• 50 g Red onion (Finely diced, keep the skin for more colour)
• 300 g Chicken breast fillet (Cut into small bias‑shaped strips about 3 mm thick)
• 4 c. à soupe Olive oil (2 for cooking the chicken, 2 for the dressing)
• 1 c. à soupe Soy sauce (Gluten‑free tamari if needed)
• 100 g Frozen peas (Thawed and blanched 3 min)
• 100 g Green beans (Trimmed and blanched 3 min)
• 50 g Pomegranate seeds (Remove the arils)
• 50 g Fresh raspberries (Gently wash)
• 1 petite Orange (Hand segment, remove membranes)
• 2 c. à soupe Fresh coriander (Leaves and stems finely chopped)
• to taste Salt
• to taste Black pepper

Instructions

1. Rinse the rice

   Place the rice in a colander and rinse under cold water at least 4 times until the water runs clear.

   Time: PT5M

2. Cook the rice

   In a saucepan, add 1 cup of rinsed rice and 1.5 cups of water. Bring to a boil, cover, reduce heat and simmer 12‑15 minutes until fully absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.

   Time: PT15M

   Temperature: 180°C

3. Trim the chicken

   Cut the chicken fillet into small bias‑shaped strips about 3 mm thick.

   Time: PT5M

4. Prepare the marinade

   In a bowl, combine coconut milk, ground ginger, crushed pink berries, finely cut lemongrass stalk, lime juice and diced red onion.

   Time: PT5M

5. Marinate the chicken

   Pour half of the marinade over the chicken strips, coat well, cover and let rest 30 minutes at room temperature.

   Time: PT30M

6. Cook the chicken

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the strips with a little of the marinade (not all) and cook 4‑5 min each side until they are opaque but still slightly pink inside.

   Time: PT10M

   Temperature: Medium

7. Prepare the vegetables and fruits

   Blanch the peas and green beans 3 min in boiling water, drain and cool under cold water. Segment the orange, collect the pomegranate arils, wash the raspberries, cut the remaining lime into small dice.

   Time: PT10M

8. Prepare the final dressing

   In a small bowl, mix the remaining marinade (without the chicken), 2 tbsp olive oil, 1 tbsp soy sauce, salt and pepper. Whisk lightly.

   Time: PT5M

9. Assemble the salad

   In a large bowl, place the warm rice, chicken strips, vegetables, fruits, chopped coriander. Pour the dressing, toss gently to coat all ingredients well.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

28 g

Carbohydrates

55 g

Fat

18 g

Fiber

7 g

Ingredient Substitutions

• Instead of Thai jasmine rice: Basmati rice
• Instead of Coconut milk: Coconut cream
• Instead of Ground ginger: Fresh ginger
• Instead of Pink berries (pink peppercorns): Black pepper
• Instead of Lemongrass stalk: Lemon zest
• Instead of Lime juice: Lemon juice
• Instead of Red onion: Shallot
• Instead of Chicken breast fillet: Turkey cutlet
• Instead of Olive oil: Canola oil
• Instead of Soy sauce: Tamari sauce
• Instead of Frozen peas: Snow peas
• Instead of Green beans: String beans
• Instead of Pomegranate seeds: Dried cranberries
• Instead of Fresh raspberries: Blackberries
• Instead of Orange: Mandarin
• Instead of Fresh coriander: Flat‑leaf parsley

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl
• Rice pot
• Frying pan
• Colander/strainer
• Wooden spoon
• Measuring spoons
• Zester or paring knife (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Using day‑old rice gives a firmer texture, ideal for salads.
• If you don’t like coriander, replace it with flat‑leaf parsley for a more neutral taste.
• For a stronger lemongrass flavor, let the stalk infuse in the coconut milk for 5 min before adding to the marinade.

Troubleshooting

Storage

Refrigerator: Store the salad in an airtight container 2‑3 days. Drizzle a little olive oil before serving if the salad seems dry.

Freezer: Not recommended, the rice and fruit lose their texture.

Room temperature: Can stay at room temperature up to 2 hours during a picnic.

Make-Ahead Tips

• Cook the rice the day before and refrigerate; it will be firmer and easier to mix.
• The marinade can be prepared 24 h ahead and kept in the refrigerator.