Chicken and Coconut Salad

Name: Chicken and Coconut Salad (Yam Gop Tiam)
Cuisine: Thailand
Ingredients: 250 mL (1 cup/8 fl oz) coconut cream; 30 mL (2 tablespoons) fish sauce; 1 tablespoon palm sugar; 200 g (7 oz) chicken breast; 1 stalk lemongrass, very finely sliced; 5 red shallots, very finely sliced lengthways; 4 kaffir lime leaves, finely shredded; 1 tablespoon fresh coriander (cilantro) leaves; 1 tablespoon fresh mint leaves, torn; 1 fresh large red chilli, deseeded and julienned; 1 tablespoon roasted peanuts, coarsely ground; 2 fresh small green chillies, finely sliced; 1 teaspoon lime juice; 1 tablespoon chilli jam

Yam Gop Tiam

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS SALAD EPITOMISES the Thai approach to salads, in which many strong flavours and textures are combined and tempered by one another. It relies on fresh, prime ingredients, sliced very finely to produce the right texture and flavour. This salad should be very creamy, a little sweet, and salty.

Ingredients

250 mL (1 cup/8 fl oz) coconut cream
30

Asia
Thailand
Gluten-free
South East Asia

Method

In a medium pan heat the coconut cream with the fish sauce and palm sugar. When the palm sugar has dissolved and the coconut cream is boiling, add the chicken meat and simmer until the meat is cooked (about 10 minutes). Allow the chicken to cool in the cream mixture, then remove the meat and shred it finely. Combine all the remaining ingredients, the shredded chicken and coconut cream mixture,