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Chicken salad with Thai basil and coconut dressing

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  • 50g/2oz palm sugar
  • 50ml/2fl oz fish sauce
  • 2 x 400ml/14fl oz cans coconut milk
  • 8 boneless skinless chicken thighs
  • ice cubes (optional)
  • 8 lime leaves, very finely sliced
  • 4 red Thai shallots, peeled, thinly sliced
  • 1 red pepper, seeds removed, finely sliced
  • 3 small red chillies, finely sliced
  • 1 cucumber, cut in half lengthways, seeds scooped out with a teaspoon, flesh julienned
  • 1 large bunch coriander, leaves only
  • 1 small bunch mint, leaves only
  • 1 small bunch Thai basil, leaves only

To serve

  • 1 tsp vegetable oil
  • 1 tsp cold water
  • 4 square pieces banana leaf, 15cm x 15cm/6in x 6in (available from some Asian grocers)
  • 50g/2oz roasted salted peanuts, lightly crushed
  • 1 coconut, shell removed, flesh thinly sliced (optional)