Ingredients per serve


For the Coconut Milk

For the Chicken

  • Chicken Breast 10.0 pc

For the Herbs

  • Noodles, crispy 400.0 g
  • Coriander, picked 150.0 g
  • Thai basil 150.0 g
  • Chilli, long, red 3.0 x
  • Wombok, shredded 400.0 g
  • Baby leaf mix 150.0 g

The flavours of Thailand are captured in this recipe combining coconut and the spices from the green curry paste creating a fresh vibrant salad experience.



  1. For the Coconut Milk

    • Whisk the KNORR Coconut Milk Powder and water together.
    • Mix the prepared coconut milk with KNORR Thai Green Curry Paste, palm sugar, fish sauce, lime leaf, peppercorns, coriander root and garlic puree.
  2. For the Chicken

    • Poach the chicken breast in prepared coconut milk mixture. Remove from heat and cool. Shred or slice chicken.
    • Strain the coconut milk mixture; reserve for dressing.
  3. For the Herbs

    • To make salad, toss noodles, coriander, basil, chilli, wombok, leaf mix and chicken together.
  4. To Serve

    • Serve drizzled with reserved coconut milk mixture.