Monday, December 16, 2013

Chicken Salad – Thai Style with Coconut Cream (One more way to deal with your leftover roast)

I remember when I was young, my grand aunt cooked several salad dishes using coconut milk in the dressing - something like wing bean salad and banana flower salad and sometimes grilled beef. So I think I should try that approach with left over roast.


2 cups of chicken/turkey shredded
1 tablespoon thinly sliced shallot or red onion
4-5 mint leaves, hand torn
1 teaspoon deep fried shallot (available at any good Asian groceries)
2 fried dry chilli, chopped in halves and deseeded  (optional)
2 teaspoons coriander leaves to garnish

Mix the first 3 ingredients together in a bowl. Pour the dressing over it and garnish with fried shallot, dried chilli and coriander leaves.


1 tablespoon fish sauce
2 tablespoons lime juice
1 teaspoon shaved palm sugar
1 teaspoon fried chilli in oil (see here )*
3 tablespoons coconut cream

Mix the first 4 ingredients together in a jar. Shake well to combine. Before serving, warm coconut milk in microwave for 15-20 seconds and mix into the mixture in a jar. You can also add another tablespoon of coconut cream on top of the salad to garnish.

Bob says I can do this again anytime so it must be quite OK.

*Note: You can also reduce the amount of fried chilli - if you prefer it milder or use fried capisicum flakes just for colour and almost no heat.

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