The World Food Recipe Box

Let's Cook


The World Food Recipe Box

Let's Cook

Red Thai Chicken Salad

Red Thai Chicken Salad


Allergens in bold

Red Thai Paste (Crustacean, Fish)


Chicken Thigh


Basmati Rice


Peanut Butter (Peanut)

Nam Prik Pow

Sesame Oil (Sesame)

Crushed Ginger (Sulphites)

Palm Sugar

Spring Onions

Red Chilli


Desiccated Coconut

Peanuts (Peanut)

Edamame beans

Nutritional Information:

Per serving: Energy (kcal) 1766 Fat 71g of which saturates 14g Carbohydrates 203g of which sugars 109g Protein 78g Salt 23.34g

Recipe Description:

‘Salad’ doesn’t quite exist in Thai cuisine, but a near equivalent is ‘yam’, the technique of mixing ingredients just before serving rather than cooking them all together. While many recipes have been codified and archived extensively in centuries’ worth of Thai cookbooks, yam dishes are less well defined, allowing for freedom and discovery— marinating our chicken directly in red curry paste, for example, gives it a surprisingly punchy, unmediated citrus & herb flavour, softened and deepened by a scattering of coconut. Carrot & edamame contribute crunch and sweetness, while our dressing brings a fiery & fragrant nuttiness

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