Thai Coconut Chicken Salad

Thai Coconut Chicken Salad
Cool in summer, cosy in winter. This Thai coconut chicken salad is fresh yet decadent, full of all my favourite Thai flavours and textures. A bright and easy weeknight dinner that makes for very happy leftovers for tomorrow's lunch.


  • 120g roasted unsalted peanuts, roughly chopped
  • 1 x 400ml tin coconut milk
  • 300ml chicken stock
  • 2 chicken breasts (approx 600g)
  • 1 red chilli, finely sliced
  • ½ red onion, finely sliced
  • 30g lemongrass, outer layers removed and very finely sliced
  • 5g kaffir lime leaves, very finely sliced (if you can’t get them very finely sliced, make it finely chopped)
  • 6 spring onions, finely sliced
  • 1 cup mint leaves
  • 1 cup coriander leaves (don’t discard the stems, but finely chop and include them)
  • 1 cup bean sprouts
  • Fried shallots, to serve

For the dressing:

  • 55g palm sugar, grated
  • 180g coconut cream
  • 2 tbsp fish sauce
  • 2 tbsp sambol olek
  • 2 limes, zested
  • 1 lime, juiced
  • 1 garlic clove, finely chopped or grated

Serves 4


  1. In a small pot that will snugly fit both chicken breasts, bring coconut milk, chicken stock and a good pinch of salt to a gentle simmer.
  2. Add chicken breasts and simmer until cooked (approx 12 mins). The pot should be small enough that the chicken breasts are submerged in liquid, but if they’re not, add more chicken stock as needed. Remove chicken and allow to cool, then shred into pieces.
  3. Add grated or chopped palm sugar and a splash of water to a small pot and heat over low heat, stirring often, until dissolved.
  4. Remove from heat and add remaining dressing ingredients.
  5. Stir until well combined, and set aside.
  6. To a large bowl, add chilli, red onion, lemongrass, kaffir lime leaves, spring onion, mint leaves, coriander leaves, bean sprouts and shredded chicken.
  7. Pour over dressing, gently toss to combine, and taste and season.
  8. Spoon into bowls, top with lots of fried shallots and serve.

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