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