Thai-style Sliced Chicken with Salad
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
- For the curry paste
- 2 chili peppers
- 1 shallot
- ½ tsp freshly grated ginger (freshly grated)
- 1 tsp Shrimp paste
- For the salad
- 16 ozs boneless, skinless chicken (cut into strips)
- 1 tsp Lemongrass (finely grated)
- 1 Tbsp Oil
- 1 onion (chopped)
- 2 Tomatoes (cut into wedges)
- 1 handful mint
- 1 handful cilantro
- 5 cups mixed salad
- 1 bunch scallions (sliced)
- 1 Tbsp brown sugar
- 2 Tbsps Fish sauce
- 2 Tbsps Lime juice
- To garnish
- Lemongrass (finely shredded lengthways)
- cilantro
- mint
Preparation steps
1.
Put the curry paste ingredients into a mortar or blender and grind to a paste.
2.
Mix the chicken with the curry paste and lemongrass.
3.
Heat the oil in a wok or frying pan and brown the chicken on all sides then stir-fry for 2 minutes. Remove the chicken and set aside.
4.
Add the onion to the wok and cook for 2 minutes, then add the tomatoes and chicken and cook gently for 5 minutes.
5.
Arrange the herb and salad leaves and spring onions on serving plates and place the chicken, tomatoes and onion on top.
6.
Heat the sugar, fish sauce and lime juice in the wok. Drizzle over the salad and garnish with lemongrass, coriander and mint.
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