This fresh and lively dish typifies the character of Thai cuisine. It is ideal for a light lunch on a hot and lazy summer's day. Preparation is simple but the taste is great.
Ingredients: (Serves 4 to 6)
4 skinless, boneless chicken breast portions
2 garlic cloves, crushed
30 ml/2 tablespoons soy sauce
30 ml/2 tablespoons vegetable oil
120 ml/4 fl oz/½ cup coconut cream
30 ml/2 tablespoons Thai fish sauce
Juice of 1 lime
30 ml/2 tablespoons palm sugar or light muscovado (brown) sugar
115 g/4 oz/½ cup water chestnuts, sliced
50 g/2 oz/½ cup cashew nuts, roasted and coarsely chopped
4 shallots, thinly sliced
4 kaffir lime leaves, thinly sliced
1 lemon grass stalk, thinly sliced
5 ml/1 teaspoon chopped fresh galangal
1 large fresh red chili, seeded and finely chopped
2 scallions (spring onions), thinly sliced
10-12 fresh mint leaves, torn
1 lettuce, separated into leaves, to serve
2 fresh red chilies, seeded and sliced, to garnish
Method:
Place the chicken in a large dish. Rub with the garlic, soy sauce and 15 ml/1 tablespoon of the oil. Cover and leave to marinate for 1-2 hours. 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.
In a pan, heat the coconut cream, fish sauce, lime juice and sugar. Stir until the sugar has dissolved; set aside.
Tear the cooked chicken into strips and put it in a bowl. Add the water chestnuts, cashew nuts, shallots, kaffir lime leaves, lemon grass, galangal, red chili, scallions and mint leaves.
Pour the coconut dressing over the mixture and toss well. Serve the chicken on a bed of lettuce leaves and garnish with sliced red chilies.
[source from www.healthyonlinerecipe.com]
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