First time I went to Thailand, and tried their local cuisine, I knew that my new love for Thai food will last for a long time. You have to see my face when I first tried Wing Bean Salad which stayed my favorite salad until today. Sadly no restaurants in the UK prepare this salad and I just have to wait another opportunity to go to Thailand to eat it again. I think it is worth a trip.
Thai cuisine is based on five primary flavours that are used in different proportions to create amazing, the most delicious dishes. The foundation flavours are: salty, sweet, sour, bitter and hot. This extremely fresh and zesty chicken salad has all of the main flavours and more. It does not take a long time to prepare and every time I serve it to my guests, it disapeares in minutes. Its great for parties, snacks and as light meal for lazy summer day.
- 4 skinless, boneless chicken breast
- 2 garlic cloves, crushed
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 120 ml coconut cream
- 2 tbsp Thai fish sauce
- juice of 2 limes
- 2 tbsp light muscovado (brown) sugar
- 200 gr sliced chestnuts
- 50-100 gr cashew nuts, roasted and coarsely chopped
- 4 shallots, thinly sliced (regular onions can work well too, but use only 1 medium)
- 6 kaffir lime leaves, thinly sliced
- 2 lemon grass stalk, thinly sliced
- 1 tsp chopped fresh galangal
- 4 fresh chilies, finely chopped
- 2 spring onions, thinly sliced
- 12 – 14 fresh mint leaves, torn
- 2 small gem lettuce
Place chicken with garlic, soy sauce and vegetable oil in the bowl, cover it and leave in the fridge to marinate for about 1 – 2 hours. I sometimes leave it overnight.
The second step is to heat the wok or frying pan and stir fry the chicken for 5-6 minutes on each side or until completely sealed and cooked. Leave on the side to cool.
In the same pan, add coconut cream, fish sauce, sugar and lime juice and stir until sugar had dissolved. Set aside.
In the meantime, in the bowl put all the other ingredients together: chestnuts, cashew nuts, shallots or onions, kaffir lime leaves, lemon grass, galangal, red chilies, spring onions and mint leaves. Tear the cooked chicken into strips and put with all other ingredients. Pour the coconut dressing over the mixture and toss well.
Prepare small gem lettuce but spreading them on the plate. Place the chicken salad on each lettuce leave so it is easy to be taken by hand and eat in a second! Garnish with red chilies.
Enjoy Miss Jx