Asian Recipes and Cooking Guide

Cooking Tips, Kitchen Skills and Recipes.....

This fresh and lively dish typifies the character of a Thai cuisine. It is ideal for a light lunch on a hot and lazy summer's day.

Ingredients: (Serves 4-6)

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/0.5 cup coconut cream

30 ml/2 tablespoons Thai fish sauce

Juice of 1 lime

30 ml/2 tablespoon palm sugar or light muscovado (brown) sugar

115 g/4 oz/0.5 cup water chestnuts, sliced

50 g/2 oz/0.5 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.

Happy Cooking,

Carol