Buy 3 Meal kits and get 20% off. Use code: MEAL20

Coconut Chicken & Pomegranate Salad


20 mins

Preparation time

30 mins

Cooking time



A creamy yet zesty, seasonal salad that is equally delicious with any type of meat or tofu.


  • Coconut Chicken:

  • 400ml Thai Taste Coconut Milk
  • 500g Chicken Breast fillets
  • 1 lemongrass stem
  • 1 tsp Thai Taste Chopped Galangal
  • Salt & Pepper
  • Salad:

  • 200g Mixed Salad Leaves, washed.
  • 1 Handful Pomegranate Seeds
  • 1-2 Bird’s Eye Chilli
  • 2 tbsp Thai Taste Palm Sugar
  • 1 tbsp Thai Taste Fish Sauce
  • 3 tbsp Lime juice

Steps for cooking

  • 1.Heat an oven to 180°c. Put the chicken in an oven-safe baking dish and season with salt and pepper. Pour the coconut milk over the chicken. You can add additional water to make sure they are covered.
  • 2. Using the back end of a sturdy knife, bash the lemongrass stem to help release its oils. Add this to the coconut milk, along with the Galangal.
  • 3. Cover the top of the baking dish with parchment paper or foil and place in the oven for 20-30 minutes until the chicken is cooked thoroughly. Remove from the oven and let cool in the dish with the coconut milk stock.
  • 4. Make the salad dressing by using a pestle and mortar to bruise the bird’s eye chilli into a paste. Add the palm sugar,fish sauce and lime juice and mix.
  • 5. Assemble the salad on a serving dish by layering the salad leaves. Drizzle over half of the salad dressing. Then layer on the chicken and pomegranate seeds. Finish by drizzling over the remaining salad dressing.




Gluten Free:





Chef’s Tips

Add chopped peanuts or cashews for an additional bite to the salad!

Did you know?

It’s customary in Thailand to share all the dishes you order with everyone at the table.

Email me the recipe