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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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From Thai Cooking Made Easy by Wei-Chuan Cooking School. I just love this simple recipe and hope that you do, too. The Peanut Sauce may also be used as a dipping sauce for other purposes; here, it goes great with chicken salad. Ingredients:
1 teaspoon masaman curry paste |
2 tablespoons fish sauce |
2 tablespoons peanut butter |
3 tablespoons tamarind juice |
3 tablespoons sugar |
1 teaspoon paprika |
1 teaspoon garlic powder |
2 cups coconut milk |
4 tablespoons peanuts, crushed |
1/4 lb boneless chicken breast (115g) |
1 egg, hard-boiled and cut in pieces |
4 leaves lettuce, cut in pieces |
1/4 cucumber, sliced |
1/4 carrot, sliced |
1/2 tomato, sliced |
1/4 cup onion, shredded |
Directions:
1. Peanut Sauce:.
2. Add all Peanut Sauce ingredients to heavy duty sauce pan and bring to the boil. Stir 15 minutes on medium heat until reduced to 1 1/2 cups. Set aside to cool while you prepare the salad.
3. Salad:.
4. Add enough water to medium-sized saucepan to cover chicken and bring to the boil. Add chicken and cook fro 15 minutes. Remove and set aside to cool. Once cool, shred.
5. Compose chicken shreds, egg, lettuce, cucumber, carrot, tomato and shredded onion on plate.
6. Drizzle over the peanut sauce and serve.
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