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Warm Chicken and Coconut Salad
Warm Chicken and Coconut Salad

Warm Chicken and Coconut Salad

Felicity MacLeod

Felicity MacLeod

Prep 20 mins20m
Cook 30 mins30m
Serves 4

This is one of Mum's recipes she picked up from a Thai cooking school.

Yam Gop Yian is such a great salad; it's creamy, spicy and full flavour thanks to all the herbs.

This is ideal as a starter or a side for your next BBQ, if having it as a main meal add some lettuce to cut through the rich creamy texture.

Ingredients

  • 250 ml coconut cream
  • 30 ml fish sauce
  • 1 tbsp palm sugar
  • 250 g chicken breast
  • 1 stalk lemon grass (finely sliced)
  • 2 tbsps fresh mint (leafs torn)
  • 2 tbsps fresh coriander (leafs only, plus extra for a garnish)
  • 4 lime leaves
  • 5 red shallots (finely sliced length ways)
  • 2 tbsps roasted cashew nut
  • 2 birds eye chillies (finely sliced)
  • 1 large red chilli (julienned and deseeded)
  • 1 tsp lime juice
  • 1 tbsp chilli jam (or chilli paste)
  • wonton wrapper (fried, used as a garnish)

Instructions

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  • 1
    Heat coconut cream with fish sauce and palm sugar. When heated through add chicken and simmer and cooked (about 10-20 depending on the size of the chicken breast). Remove chicken and set remaining coconut cream aside.
  • 2
    Once chicken is cooled, shred chicken and return to coconut cream. Add herbs, shallots, nuts and chillies and reheat mixture.
  • 3
    Add lime juice and chilli jam, stir until combined.
  • 4
    Serve with fried wonton wrappers and coriander leaves.

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