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PrintTANGY CHICKEN SALAD
This fresh and lively dish typifies the character of Thai cuisine. It is ideal for a light lunch on a hot and lazy summer's day.
Serves :
6
Preparation Method :
- Place the chicken in a large dish. Rub with the garlic, soy sauce, and 15 ml / 1 tablespoon of the oil. Cover and leave to marinate for 1 - 2 hours.
- Heat the remaining oil in a wok or frying pan and stir-fry the chicken for 3 - 4 minutes on each side, or until cooked. Remove and set aside to cool.
- In a pan, heat the coconut cream, fish sauce, limejuice, and sugar. Stir until the sugar dissolves and set aside.
- Tear the cooked chicken into strips and put in a bowl.
- Add the sliced water chestnuts, roasted and chopped cashew nuts, shallots, kaffir lime leaves, lemon grass, galangal, red chilli, spring onions, and mint leaves.
- Pour the coconut dressing over the mixture and toss well.
- Serve the chicken on a bed of lettuce leaves and garnish with sliced red chillies.
INGREDIENTS
- 4 skinned chicken breast fillets
- 2 garlic cloves, crushed
- 2 tablespoons soy sauce
- 2 tablespoons Cooking oil
- 150 ml coconut cream
- 2 tablespoons Thai fish sauce
- Juice of 1 lime
- 2 tablespoons palm sugar or light muscovado (brown) sugar
- 100 grams water chestnuts, sliced
- 50 grams cashew nuts, roasted and coarsely chopped
- 4 shallots, thinly sliced
- 4 kaffir lime leaves, thinly sliced
- 1 lemon grass stalk, thinly sliced
- 1 teaspoon chopped fresh galangal
- 1 large fresh red chilli, seeded and finely chopped
- 2 spring onions (scallions), thinly sliced
- 10-12 fresh mint leaves, torn
- 1 lettuce, separated into leaves, to serve
- 2 fresh red chillies, seeded and sliced, to garnish
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