Tuesday, January 26, 2010

Tangy Chicken Thai Salad

This Thai salad has a lot of "specialty" items in it. You will need to shop at an Asian store to find most of them. Those ingredients are marked with a *. However, the shopping and prep time required for this is all worth it!

Here are some pictures of ingredients not previously mentioned in the Thai Tips post.

Kaffir Lime Leaves (can freeze)

Galangal- looks like Ginger, but has a very different taste. I actually made this dish without the Galangal and it was fine!

Tangy Chicken Thai Salad

4 skinless, boneless chicken breasts
2 garlic cloves, crushed
2 TB soy sauce
2 TB vegetable oil
1/2 cup coconut cream*
2 TB fish sauce
juice of 1 lime
2 TB brown sugar
1/2 cup water chestnuts, sliced
1/2 cup cashew nuts, roasted and finely chopped
4 shallots, thinly sliced *
4 kaffir lime leaves, thinly sliced *
1 lemon grass stalk, thinly sliced *
1 teas chopped fresh galangal *
1 large red chili, seeded and finely chopped
2 green onions, thinly sliced
10-12 mint leaves, torn
lettuce, to serve
Spinach leaves to serve

1. Place the chicken in a large dish. Rub with the garlic, soy sauce, and 1 TB of oil. Cover and marinate for 1-2 hours.

2. 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.

3. In a pan, heat the coconut cream, fish sauce, lime juice, and sugar. Stir until the sugar has dissolved; set aside. This is your salad dressing!

4. Assemble the salad: Prepare a bed of lettuce. Shred the cooked chicken and add the water chestnuts, cashew nuts, shallots, kaffir lime leaves, lemon grass, galangal, red chili, spring onions and mint leaves.

5. Pour the coconut dressing over the mixture and toss well.