Thai Chicken Salad
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 40 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 chicken thigh fillets
- 1 handful Salad leaves (I used a mixed salad bag from my local supermarket)
- 8 cherry tomatoes
- 1 handful roast cashew nuts (or peanuts, chop roughly)
- 2 spring onions (chop finely)
- 1 lemon grass (chop finely)
- 1 tsp galangal (fresh and chopped finely)
- 1 red chili (chop finely)
- 15 mint leaves (chop finely)
- 2 cloves garlic (chop finely)
- 3 tbsp soy sauce
- 1 tsp light brown sugar
- 1 tbsp sunflower seed oil (or olive oil)
- 2 lime leaves
- 240 ml coconut cream
- 1.5 fresh limes (only use juice)
- 3 tbsp light brown sugar
- 2 tbsp fish sauce
- 1/2 tsp salt
Instructions
- 1
Put all the ingredients except the lime juice into a small sauce pan. Boil at first then simmer for 15~20 minutes. Stir often to prevent the ingredients burning at the bottom of the pan.
- 2
Add lime juice and bring it to boil again. Use a sift to pass the dressing and leave the dressing to cool down.
- 3
Marinade chicken thigh fillets for 30 minutes.
- 4
Use a griddle to char grill the chicken and leave it aside to cool down a little bit. Cut the chicken into strips and mix with spring onion, lemon grass, galangal, mint and chilli.
- 5
Place salad leaves and tomato on a plate and place the chicken on top. Sprinkle cashew nuts and dressing on top and it’s ready to serve.