• 200ml Thai Taste Coconut Milk

• Pinch of salt

• 100ml Chicken or Vegetable stock

• 4 Chicken Breasts – skinless and cut into chunky portions

• 1 tsp Thai Taste Palm Sugar

• 1 tbsp Thai Taste Fish Sauce

• 1 tbsp of fresh Lime Juice

• 1 generous tbsp Thai Taste Green Curry Paste

• Mixture of oriental salad leaves – Can include Pak Choi, Mizuna, Mustard Leaf, Tatsoi

• Handful of herby salad leaves

• Fresh Coriander

• Thai Basil Leaves

• 2 Banana Shallots – peeled and finely sliced

• Grated Fresh Lime zest

• 1 tbsp Crushed Roasted Peanuts

Step 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. Remove the chicken and set aside to cool.

Step 2

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.

Step 3

Shred the chicken and return to the pan turning to coat thoroughly in the sauce. Leave to cool to approximate room temperature.

Step 4

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.

Step 5

Sprinkle with some fresh lime zest and a few ground roast peanuts and serve.