Recipes

Thai-style chicken and cucumber salad

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This recipe is a light, healthy alternative to Thai curry, with a heady balance of hot, sour, salty and sweet flavours.

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Ingredients

  • 2 chicken breasts, skin removed, finely diced
  • 75ml/3fl oz Thai fish sauce (nam pla)
  • 2 limes, juice only
  • 1 tbsp gochujang (a Korean fermented chilli paste available from Asian supermarkets)
  • 4 cucumbers, 3 shaved into ribbons using a potato peeler, 1 cut into 7.5cm/3in batons
  • 75ml/3fl oz Japanese rice wine vinegar
  • 8 birds’-eye chillies, chopped
  • ½ head of broccoli, florets sliced into thin slices
  • 5 spring onions, sliced into 1.5cm/½in slices on the diagonal
  • 6 shallots, preferably Thai, chopped
  • handful fresh mint leaves, chopped
  • handful fresh coriander, chopped

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