Fiery&Filling Thai Chicken Salad


1 litre organic coconut milk

1 stalk of lemongrass, bruised

1 red chilli, finely chopped

1 thumb of ginger,grated

2 organic chicken breasts, poached in the above coconut milk, lemongrass, chilli and ginger for about 30mins. Then, shred the chicken with your fingers

fresh coriander leaves, mint leaves and basil leaves

cucumber, cut into ribbons

a handful of cashew nuts, crushed

2 tablespoons of grated coconut

1 garlic clove, 1 pinch of dried chilli flakes, the juice of one lime, organic coconut cream


Put the coriander, mint and basil leaves in a big salad bowl.

Add the chicken, and arrange the cucumber ribbons on top.

To make the dressing pound the garlic and chilli flakes in a mortar.

Add the coconut cream and lime juice. Mix it all well and pour over the salad.

Mix the dressing with the salad using your fingers to make sure everything is well covered.

Sprinkle it all with the crushed cashew nuts and then the grated coconut.

Go for it!


Speak Your Mind