Serves 6-7


2 organic chicken breasts, cut into bite-sized pieces

250mL coconut milk

1 Tbsp coconut oil

1.5 tsp fresh ginger, grated

1 Tbsp fish sauce

2 x 1 tsp Thai curry paste (I used Mae Ploy Red Curry Paste as it has no nasty additives or oils)

1 large bowl salad greens (use baby spinach, rocket/arugula, lettuce varieties)

1 cup bok choy greens (white stems removed)

1 cup coriander, freshly cut

1 cup mint leaves, freshly cut

2 medium sized fresh chilies, chopped (not the small hot ones)

Method for the chicken:

In a pan or wok, mix the coconut oil with 1 tsp curry paste and fresh ginger and cook the chicken for about 15 minutes or until fully cooked.

While the chicken is cooking, toss the baby spinach, bok choy, rocket and mixed-lettuce leaves in a large salad bowl with the coriander and mint leaves. Chop the chilies and set aside in a separate bowl so people can take the amount they want.

For the dressing:

250 mL coconut milk (I use Premium TCC brand – but try and avoid milk with additives)

1 tsp of curry paste (use the remaining paste not used in the cooking sauce)

juice from 1 lime

1 Tbsp fish sauce

Combine all ingredients in a bowl and mix well so that the milk and curry paste and totally combined. Pour into a serving bowl and set aside.

To Serve:

Place the salad on a plate and add the fresh chilies. Add the warm chicken pieces and pour over the coconut-lime dressing.


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