Chicken salad with papaya

Name: Chicken salad with papaya
Cuisine: Thai
Ingredients: juice of 2 limes; 150 g/5 oz green papaya, peeled and grated; 10 cherry tomatoes, cut in half; 1 teaspoon dried shrimp paste; a handful of fresh coriander leaves, chopped; a handful of fresh mint leaves, chopped; 250 ml/8½ fl oz coconut cream; 200 g / 7 oz skinless chicken breast fillets; 2 garlic cloves, peeled and finely chopped; 4 red shallots, peeled and finely sliced; 3 small, fresh red chillies; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Thai fish sauce (nam pla)

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

250 ml/8½ fl oz coconut cream
200 g / 7

Asia
Thailand
Gluten-free
Street Food

Method

Pour the coconut cream into a pan and bring to the boil. Add the chicken breast, reduce the heat to a simmer and cook for about 5 minutes. Turn off the heat, cover the pan and leave the chicken breast in the cooling liquid for 20–25 minutes.
When the chicken has cooled, remove it from the pan and shred into small pieces.
Put the garlic, shallots and chil