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Yam Kai (Poached chicken & green papaya salad)


  • Bring the coconut cream and stock to the boil in a medium-sized heavy bottomed pot. 
  • Add the chicken, turn the heat down and rapidly simmer for 4 mins.Turn off the heat, cover and set aside for 20 mins.
  • Then remove the chicken and finely slice. 
  • To make the dressing, pound the garlic, chillies and salt with a mortar and pestle (or in a food processor) until well combined. 
  • Add the shallots and continue pounding. 
  • Then add the fish sauce, lime juice and dried shrimps. Continue pounding to form a coarse paste. 
  • Add the tomatoes and gently pound to break them up. Taste for seasoning. 
  • To serve, toss the chicken, papaya, coriander and mint leaves with dressing to taste.


  • 1 cup coconut cream
  • 1 cup chicken stock
  • 200 gm skinless chicken breast
  • 2 garlic cloves, chopped
  • 3-4 small red chillies, chopped
  • ½ tspn sea salt
  • 3 shallots, chopped
  • 2 tbsp Asian fish sauce
  • 2 tbsp fresh lime juice
  • 1 tspn dried shrimps
  • about 6 cherry tomatoes, halved
  • 1 small green papaya, peeled & shredded or grated
  • a small handful of fresh coriander leaves
  • a small handful of fresh mint leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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