Skip to content Skip to navigation menu
Pick n Pay



  • 1 Tbsp (15ml) curry powder, dry fried

  • ½ cup (125ml) coconut cream

  • Juice of 2 limes

  • 2 Tbsp (30ml) peanut butter

  • 3cm knob ginger, grated

  • 1 Tbsp (15ml) fish sauce

  • About 1 Tbsp (15ml) Sriracha sauce or sambal oelek (optional)

  • Salt and milled pepper


  • 2-3 cups leftover chicken, diced

  • Asian leaves or baby cos lettuce

  • Handful each coriander, mint and basil

  • 1 bunch spring onions, sliced

  • 1 cup (250ml) diced mango or pineapple (optional)

  • Handful roasted peanuts

  • Sliced chillies, for serving (optional)

  • Lime juice, for serving (optional)


  1. Mix dressing ingredients together until smooth and season to taste.

  2. Toss chicken with salad dressing and set aside.

  3. Mix salad ingredients together on a platter and top with chicken.

  4. Serve with sliced chilli and lime juice on the side if you like.