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Thai Curry Chicken Salad

herbal.chef's picture
Ingredients
  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)
  Sugar 1 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Dry Curry
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
50 Minutes
Cook Time: 
25 Minutes
Ready In: 
75 Minutes
Servings: 
4

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