Thai Chicken Salad


  1. Put the coconut cream, curry paste, fish sauce and half the lime into a mixing bowl and whisk together. Add the chicken and mix well. You can leave this to marinade in the fridge for one hour or overnight.
  2. Preheat the grill to high. Put the chicken on to a grill rack and grill for 6-7 minutes a side or until charred and tender. Remove from the grill and slice into thin strips. Squeeze over the remaining lime.
  3. Meanwhile, to make the dressing mix the fish sauce, lime juice, olive oil and sugar together in a large mixing bowl and add the red cabbage, cucumber radish and herbs. Toss together and divide between four serving plates. Top with the chicken and garnish with the cashew nuts. Grab a fork and tuck in.


Serves 4

For the chicken
60ml coconut cream
1 tbsp Penang or red Thai curry paste
2 tsp fish sauce
The juice of a lime
4 chicken thigh fillets

For the salad
2 tbsp fish sauce
The juice of 2 limes
2 tbsp olive oil
2 tsp caster sugar
300g red cabbage, finely sliced
120g cucumber, deseeded and finely sliced
60g radishes, finely sliced
2 large handfuls of mint leaves
2 large handfuls of coriander leaves
50g toasted cashew nuts

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