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Thai-style chicken and watermelon salad
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This beautifully textured salad, with its lightly spiced peanut coconut sauce, makes a delicious summer meal. If you marinate the chicken in advance, it’s a quick weeknight supper, too.
6 chicken thigh fillets
400ml can coconut milk
1½ tbsp green Thai curry paste
3 tsp (about 15g) grated fresh root ginger
2 garlic cloves, grated
1 lemon, zest of ½, juice of all
4 tbsp smooth peanut butter
1½ tsp soy sauce
400g watermelon (peeled weight, about ½ watermelon), in chunks
2 crisp apples (such as granny smith), quartered, cored and thinly sliced (skin on)
½ cucumber, quartered lengthways, seeds removed, cut into 2cm chunks
2 handfuls salad leaves (such as baby leaf salad)
handful coriander sprigs
handful peanuts, toasted and roughly chopped
1. Pat the chicken dry; lightly season on both sides. In a large bowl, whisk 150ml coconut milk with 1 tbsp curry paste, 1 tsp ginger and the garlic. Mix in the lemon zest and ½ the juice, add the thighs and coat evenly. Cover and marinate in the fridge for at least 2 hours.
2. Preheat the oven to 200˚C, gas mark 6. Take the chicken out of the marinade; put in a roasting dish lined with baking parchment (discard the marinade). Roast for 20-25 minutes until the chicken is thoroughly cooked, the juices run clear and no pink meat remains. Take out of the oven and leave to cool, then slice crossways into ½cm-thick slices. Set aside any roasting juices.
3. Meanwhile, put the remaining 250ml coconut milk, ½ tbsp curry paste, 2 tsp ginger and the peanut butter in a small pan. Gently bring to a simmer, stirring all the time to break up the peanut butter. Add the soy sauce and simmer for another 2 minutes, stirring so it doesn’t stick. Season, pour into a clean bowl and set aside to cool.
4 . To assemble, toss the melon, apples, cucumber and salad leaves with the remaining lemon juice and a little flaky sea salt; divide among 4 plates. Lay the chicken on top, drizzle over any reserved juices then spoon over the dressing. Garnish with the coriander and peanuts.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.