Thai Green Chicken Salad

This is a really lovely salad, perfect for summer lunches. It’s light and refreshing and really delicious.


4 Chicken breasts
100g Shemin’s Thai Green Curry Paste
Small handful of mint roughly chopped
1 tsp Palm or brown sugar
2 Small green chillies, with the seeds removed from one of them (or both depending on how hot you like it)
200ml Coconut milk
Juice from 1 lime

For Salad

1 Packet of rocket or mixed leaf baby salad
2 Spring onions
Small handful of fresh coriander or basil leaves
1 handful of cashew nuts split into half


  1. To make the marinade for the chicken, mix together Shemin’s Thai Green Curry Paste, mint, sugar and chillies in a large, shallow non-metallic dish. Add the coconut milk, stir together and add the chicken, making sure each piece is completley coated in the mixture. Leave to marinade for a few hours.
  2. About 15 minutes before you are ready to cook the chicken, preheat the oven to 180°C (or turn the grill on to medium / high). Squeeze the lime juice onto the marinating chicken. When the oven is hot, arrange the chicken in a roasting dish in a single layer with a little bit of the marinade spooned on top. Cook for about 25 minutes and check to see if it’s cooked, and give it another 5 minutes if needed. Chicken breasts really shouldn’t need anymore than 30 minutes to cook, unless they are really thick.
  3. You can make the salad with the chicken more or less straight after cooking, or cool and keep the cooked chicken in the fridge until ready to make the salad. When ready to serve, scatter the serving dish with the rocket. Slice the chicken and arrange on the plate in a single layer and top with the spring onions, coriander or basil leaves, cashew nuts, and a squeeze of lime juice.
Serves 4

Products used in this recipe