Serves: 4

Coconut Chicken Salad

Coconut Chicken Salad


  • 200ml Thai Taste Coconut Milk
  • Pinch of salt
  • 100ml Chicken/vegetable stock
  • 4 skinless free range chicken breasts portions cut lengthways into chunky portions
  • 1 teaspoon palm sugar
  • 1 tablespoon Thai Taste Fish Sauce
  • 1 tablespoon of fresh Lime Juice
  • 1 generous tablespoon Thai Taste Green Curry Paste
  • Mixture of oriental salad leaves - Can include Pak Choi, Mizuna, Mustard Leaf, Tatsoi
  • Handful of herby salad leaves (should include coriander)
  • A few Thai Basil leaves
  • 2 banana shallots - peeled and finely sliced
  • A grating of fresh lime zest
  • 1 tablespoon of roughly ground/crushed roasted peanuts.


  1. Heat the coconut milk in a pan with a pinch of salt and about ½ the stock. Add the chicken, sugar, fish sauce and lime juice and gently simmer until the chicken is cooked through.
  2. Add more of the stock if the coconut milk appears to be separating or the pan is getting a little dry. Remove the chicken and set aside to cool.
  3. Add the green curry paste to the coconut milk mix in the pan and bring to a gentle simmer.
  4. Cook for about 5 minutes. Remove from the heat.
  5. Shred the chicken and return to the pan turning to coat thoroughly in the sauce. Leave to cool to approximate room temperature.
  6. Mix the various salad leaves, basil and shallots together in a large salad bowl. Into this pout the chicken and sauce mixture and turn again to coat the salad.
  7. Sprinkle with some fresh lime zest and a few ground roast peanuts and serve.

Recipe courtesy of Thai Taste.

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