Coconut Chicken Salad
Coconut Chicken Salad

Ingredients

Method

  • 50g palm sugar
  • 50ml Thai fish sauce
  • 1 can of coconut milk
  • 6 boneless chicken thighs
  • 2 small shallots
  • 1⁄2 small red capsicum pepper
  • 2 red chillies
  • 1⁄2 peeled cucumber
  • 100g roasted peanuts
  • Handful of coriander leaves
  • Lime leaves (optional)
  • Bring the coconut milk, palm sugar, and fish sauce to the boil in a large pan. Toss in the chicken things, and simmer over a moderate heat for about 10 minutes. Leave to cool in the liquid.
  • Peel and slice the shallots, chillies, and capsicum pepper, and use a veg peeler to ribbon the cucumber. Mix in a bowl with the peanuts and chopped coriander, and then slice the cooled chicken and add to the bowl with the vegetables and herbs. Finally, add the coconut mixture to use as a dressing, and toss well. Sprinkle with more chopped nuts and coriander, and share with your friends.
30 mins
6 serving
This recipe pairs perfectly with the Jarrett's Prosecco NV from Orange, Australia.

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