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

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

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.

Did you know

Thai food is bursting with flavour from its colourful ingredients and coconut milk balances them all just perfectly.