Yum Gai

Spicy Chicken Salad

Preparation info
  • Serves


    • Difficulty


Appears in
The Little Thai Cookbook

By Marshall Cavendish

Published 2014

  • About

Thai salads can be enjoyed as a starter or a full meal on its own. Like this spicy chicken salad, it can be protein-heavy, with tenderly grilled meat, or mild and light with refreshing slivers of fresh fruit. In this recipe, the chicken can be substituted with boiled or grilled prawns and squid.


  • 10 bird’s eye chillies, coarsely pounded
  • 2 tablespoons fish sauce (nam pla)
  • 1 tablespoon


  1. Prepare the roasted chilli paste. Heat the oil in a wok over medium heat. Add the shallots and garlic and stir-fry until golden brown. Remove and drain. Reheat the oil and add the dried prawns, prawn paste and dried chillies. Stir-fry for about 3 minutes. Remove the ingredients and let the oil cool.
  2. While the oil is cooling, mix the tamarind pulp with ¼ cup (