Thai Curry Chicken Salad
|Sesame oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Grated ginger||1 Tablespoon|
|Red chilies||2 Small, finely chopped|
|Lemon grass stalk/1/2 teaspoon dried lemon grass, soaked||1 , chopped|
|Lime rind||1⁄2 Teaspoon, grated|
|Onion||1 , cut into wedges|
|Boneless chicken breast||1 Pound, thinly sliced (500 Gram)|
|Thai fish sauce||1 Tablespoon (Nam Pla)|
|Mint||2 Tablespoon, chopped|
|Coriander||1 Tablespoon, chopped|
|Chinese cabbage||1 , sliced|
|Onions spring||3 , sliced|
|Cucumbers||2 , sliced|
|Bean sprouts||4 Ounce (125 Gram)|
|Red pepper||1 , thinly sliced|
1. Heat oil in a wok over a medium heat, add garlic, ginger, chilies, lemon grass, lime rind and onion and stir-fry for 4-5 minutes or until onion is golden.
2. Stir chicken, fish sauce and sugar into pan and cook, stirring frequently, for 10 minutes or until chicken is tender. Remove pan from heat and set aside to cool slightly. Add mint and coriander and toss to combine.
3. To serve, line a large platter with cabbage, then top with spring onions, cucumbers, bean sprouts, red pepper and chicken mixture.