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10 January 2013,01:34 by
D.Sumithra

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TANGY 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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