200ml Coconut Milk
Pinch of salt
100ml Chicken/vegetable stock
4 skinless free range chicken breasts portions – cut into chunky portions
1 tsp palm sugar
1 tbsp Fish Sauce
1 tbsp of fresh Lime Juice
1 generous tbsp 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 tbsp of roughly ground/crushed roasted peanuts
- 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.
- Remove the chicken and set aside to cool.
- Add the green curry paste to the coconut milk mix in the pan and bring to a gentle simmer. Cook for about 5 minutes.
- Remove from the heat.
- Shred the chicken and return to the pan turning to coat thoroughly in the sauce. Leave to cool to approximate room temperature.
- Mix the various salad leaves, basil and shallots together in a large salad bowl.
- Into this pour the chicken and sauce mixture and turn again to coat the salad.
- Sprinkle with some fresh lime zest and a few ground roast peanuts and serve.
When cooking the chicken, add more stock if the coconut milk appears to be separating or the pan is getting a little dry. You may want to add a bit of heat with freshly sliced green or red chillies.
Thai food is bursting with flavour from its colourful ingredients and coconut milk balances them all just perfectly.