Thai Chicken, Cucumber and Coconut Salad

Thai Chicken Cucumber & Coconut Salad
  • Yield : 1
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Combining fragrant flavors and fresh cucumber you can easily make this salad in 30 minutes. Following this recipe you can make a very healthy, tasty salad that will make you want more and more of it!


  • 400 g chicken thigh fillets (skinless)
  • 40 g palm/demerara sugar
  • 3 tablespoons fish sauce
  • 165 ml coconut milk
  • 4 tablespoons red chili
  • 2 chicken breasts (thinly sliced)
  • coriander
  • 1 Thai shallot (finely sliced)
  • 50 g peanuts (roasted, crushed)
  • 1 large cucumber


Step 1

Place the chicken 2 sheets of cling film and bash to flatten a little so it is all the same thickness.

Step 2

In a wide pan put the coconut milk, sugar and fish sauce, then add the chicken and gently bring to the boil. Let it cook for 15 minutes; take off the heat and leave to cool down.

Step 3

Cut the cucumber into long thin ribbons.

Step 4

Take the chicken from the liquid and slice as thinly as possible, then mix all the ingredients except the roasted peanuts.

Step 5

Serve drizzled with some of the poaching liquid and sprinkle with the peanuts.

Recipe Type: ,
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