Recipe Scene: Tangy Thai Chicken Salad

This recipe is perfect for the warmer Summer months, and is full of flavour. Poaching the chicken in coconut milk imparts a lovely flavour and the combination of fish sauce, palm sugar, lime juice and coconut milk makes a tangy sauce that will have you licking the plate.


1/4 cup (60ml) light coconut milk
2 tablespoons fish sauce
2 tablespoons grated palm sugar*
500g chicken thigh fillets, trimmed
2 teaspoons sweet chilli sauce
1 tablespoon lime juice
4 kaffir lime leaves, centre vein removed, finely sliced
150g baby Asian salad leaves
1/3 cup canned water chestnuts, sliced
1 red onion, finely sliced
2 spring onions, finely sliced on the diagonal
1 teaspoon finely chopped galangal*
1 red chilli, seeds removed, finely sliced
1/3 cup each mint and coriander leaves, plus extra to garnish
50g roasted peanuts, roughly chopped


Thai chicken salad 1 In a large saucepan, stir together coconut milk, fish sauce and palm sugar over low heat until sugar dissolves, then bring to the boil. Add chicken, cover and simmer over low heat for 10 minutes or until cooked. Remove from heat and let chicken cool. Remove chicken and reserve liquid.
2 For the dressing, add chilli sauce, lime juice and kaffir lime to poaching liquid. Stir to combine. Shred chicken and mix in a bowl with salad leaves, water chestnuts, onions, galangal, chilli and herbs. Divide between plates, garnish with peanuts and extra herbs. Drizzle with dressing.

Ginger can be substituted for galangal.

Recipe originally found , now transferred to


About Anna-Maria Megalogenis 166 Articles
Anna-Maria has been writing for Street Press in Melbourne and Sydney for over 20 years. She is passionate about food, music and the arts, is an avid reader and used to hand write reviews for Beat Magazine at the Great Britain Hotel, where a patron once suggested she was ripping off articles in Rolling Stone magazine.

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