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Sexy Fish’s Fragrant Chicken Salad with Coconut & Chilli Dressing

Serves 4

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For the poached chicken
2 corn fed chicken breasts
400ml coconut milk
1 stalk of lemongrass
½ medium sized, medium strength red chilli, whole
5cm ginger, finely sliced (you can keep the skin on)

For the dressing
5 lime leaves, finely chopped
1 garlic clove, peeled and finely chopped
1 small bunch coriander, remove the leaves for the salad and chop up the stalks for the dressing
1 pinch of dried chilli flakes
30ml fish sauce
20g palm sugar (available at all good retailers, alternatively use brown sugar)
Juice of 2 limes
200ml coconut cream
1 medium sized, medium strength red chilli, deseeded and finely chopped

For the salad
1 small bunch coriander, leaves only (see above in dressing)
1 small bunch mint, leaves only
1 small bunch Thai basil, leaves only
1 cucumber, in ribbons (sliced lengthways with a potato peeler)
1 small mooli, in ribbons (a big white radish looks like a carrot but bigger – available at good grocers and all good retailers)
2 large carrots, in ribbons (peeled and sliced lengthways with a potato peeler)
½ medium sized, medium strength red chilli, deseeded and cut into fine circles

To serve
2 tbsp grated coconut
A handful of cashew nuts, roughly chopped

Place the chicken and all the other ingredients together in a suitable size saucepan and bring to the boil. Turn down the heat and simmer for 30 minutes or until the chicken is cooked through (check to ensure it’s cooked). Cool down in the liquid and then shred the meat with your fingers and set aside.

While the chicken is cooking, make the dressing. In a pestle and mortar or blender, grind the garlic and coriander root to a medium fine consistency, then add the palm sugar and mix until soft. Add the chilli flakes and mix well. Transfer to a suitable stainless steel bowl, add the coconut cream, lime juice and fish sauce. It should taste creamy, sweet, sour and salty. Lastly add the finely chopped red chilli.

To serve, mix the salad ingredients and shredded chicken together in a mixing bowl. Lightly toss with some of the dressing (don’t use it all to start with – you don’t want to drown the salad! Just add more if necessary). When mixed together, transfer into a serving bowl and top with the grated coconut and cashews.

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