Chicken Salad with Banana Blossom (Yam Kai Hua Plee) – A Thai Delight

The banana tree is a true gift to Thai cuisine. Every part of it is used: the fruit is a key ingredient in many desserts, the tender shoots add depth to curries and soups, and the leaves serve as natural wrappers for steaming or grilling food. Today, we're focusing on the blossom—turning it into a delicious and beautifully presented salad packed with vibrant Thai flavors!

Serves 2

25 g galangal, chopped

50 g shallots, sliced

½ tablespoon shrimp paste 

6 dried bird's eye chillies

2 tablespoons oil

150 g chicken, thinly sliced

160 g banana blossom, sliced 

(or endive)

6 long coriander leaves, sliced

10 mint leaves, halved

10 g lemongrass, thinly sliced

Seasoning:

½ tablespoon coconut sugar

1 tablespoon fish sauce

2 tablespoons lime juice

1 pinch salt

Heat the oil in a pan. Over a medium heat, roast the chillies until crisp (about fifteen seconds). Remove and drain on kitchen paper.

Pound the galangal and half the shallots to a smooth paste. Add the shrimp paste and pound for a minute. Stir-fry this paste in two tablespoons oil, until it begins to release its flavours. 

Stir in the chicken and sliced banana leaves. Add seasoning and cook for about five minutes. Taste to adjust seasoning and remove from heat. 

Add the roasted chillies, coriander, mint, lemongrass and remaining shallots. Mix well and serve immediately.

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